Appetizers Archives - Artzy Foodie

Crostini topped with steak and a white sauce on a rectangular plate

Steak Crostini with Creamy Horseradish Sauce

Steak Crostini with Creamy Horseradish Sauce is the perfect two bite appetizer for entertaining your family and friends! Toasted crostini topped with a slice of tender filet mignon, a kick of spicy horseradish sauce, garnished with chopped fresh chives will have your guests coming back for more! With only 7 ingredients and 40 minutes these impressive steak bites will be ready to serve. Crostini, or toasted bread, make a great party food because the the bread acts like a plate, making them the perfect finger food. Topping crostini with perfectly cooked filet mignon takes a simple appetizer and elevates it to a whole new level. How to Make Crostini Cut twelve 1/4″ slices from a sour dough baguette. Spread both sides of each slice of bread with butter and sprinkle the top with salt. Arrange the bread on a baking sheet and broil for about 5 minutes until crispy and golden brown. Be sure to watch the bread closely so that is doesn’t burn. Remove the baking sheet from the oven and let the crostini cool. How to Cook the Perfect Filet Mignon Preheat the oven to 400 degrees. Put a cast iron pan on the stove top and heat it over medium high heat until it is hot enough to sear the steak. Take a half pound filet that is about 1 1/2″ to 2″ thick, season each side with salt and sear for 2 minutes on each side. Put the steak in the cast iron pan into the preheated oven and bake until your desired doneness. For medium rare, which is my preference, bake until a meat thermometer reads 120 degrees. For medium, bake until the thermometer reads 140 degrees and for medium well, bake until the thermometer reads 150 degrees. For no pink at all, bake until the thermometer reads 160 degrees. Pro Tip: For the most tender, juicy steak, do not bake past 140 degrees. Once your steak reaches your desired doneness, remove it from the oven, top it with 1 tbsp butter, cover the pan with foil and allow the steak to rest for 15 minutes before slicing. Once the steak has rested, cut it into 12 even slices. Pro Tip: Resting your steak for as long as you have cooked it allows the juices to have time to redistribute rather than spilling all over your cutting board, resulting in a juicier more tender steak. How to Make Creamy Horseradish Sauce While the steak is resting, prepare the sauce. In a medium size bowl, mix together 1/2 cup sour cream, the juice of 1/2 a lemon, 2 Tbsp chopped chives, and 1 Tbsp prepared horseradish. For a stronger flavored, spicier sauce, add more horseradish (be careful, it can become overpowering pretty quickly). Assembling the Steak Crostini To assemble, top each crostini with a slice of steak, a dollop of sauce and garnish with fresh chopped chives. Serve any extra sauce on the side for dipping. Can this be made ahead of time You could definitely make the crostini and the sauce a couple of days in advance, but the steak needs to be made just before serving. Store the crostini at room temperature in a zip lock bag and refrigerate the sauce until ready to assemble. If you like this recipe, you might also like my Artichoke Crostini recipe. For more recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Follow us on Facebook, Pinterest and Instagram! Crostini topped with tender filet mignon and a creamy horseradish sauce

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A light blue bowl of white queso with tomatoes and chopped cilantro surrounded by tortilla chips

The Ultimate Restaurant Style Queso Blanco

This ultimate restaurant style queso blanco recipe, also known as white cheese dip, is simple, fast, delicious, and addictive! In just 20 minutes and with only 4 ingredients you can indulge in this Mexican cheesy goodness! This easy 4 ingredient recipe consisting of American cheese, heavy cream, a can of diced tomatoes with green chilis or Rotel tomatoes, and frozen spinach is both gluten free and keto friendly! This simplified, homemade version of our local Mexican restaurant’s white cheese dip is fabulous! Queso blanco is great for dipping chips, for nachos, for tacos, for enchiladas, for pouring over Mexican Rice, for burritos, for chicken, or even poured over eggs for a Mexican breakfast! The Cheese American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking. You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for. In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese. For this recipe, you will need 1/2 pound or 8 ounces of cheese either sliced or one large chunk that can be diced. The Spinach Frozen spinach works best. Measure about 2 ounces of frozen spinach. After it thaws and the moisture is removed, it will weigh about 1 ounce. How to Make The Ultimate Restaurant Style Queso Blanco Remove about 2 ounces of spinach from the freezer and allow it to thaw on the counter, or using the defrost setting on the microwave, thaw the spinach. Wrap the thawed spinach in a kitchen towel and squeeze out as much moisture as possible and set aside. To a saucepan, add 1/2 pound of sliced or diced American cheese and 1/2 cup heavy cream. Heat on low and stir frequently until melted and thoroughly combined. Be sure to watch it carefully so that it doesn’t burn on the bottom of the pan. Pro Tip: Using a double boiler to melt the cheese will ensure that the cheese sauce won’t burn on the bottom of the pan. If you don’t have a double boiler, a bowl placed over a saucepan that is partially filled with water will work as a double boiler. For more information about double boilers The Spruce Eats has a really informative post. Finally, stir in the tomatoes and the spinach. To keep this appetizer gluten free, serve with tortilla chips, and to keep it keto friendly, serve with keto chips. Enjoy! If you like The Ultimate Restaurant Style Queso Blanco, you might also like: Spicy Queso Dip Corn Salsa Pico de Gallo Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated!

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Pimento Cheese Spread

This super easy homemade pimento cheese spread, that can be made in 15 minutes, is a simple appetizer that everyone will love! If you’ve had the prepackaged pimento cheese spread from the grocery store that looks like an orange paste, then you may not be a huge fan of pimento cheese. Instead of tasting processed and sugary, this recipe produces a nice soft textured cheese spread that is smoky, and slightly spicy, with just a hint of sweetness! Best of all, there is no cooking involved. The most inexperienced chef can make this recipe in no time at all! What are pimentos? Pimentos are cherry peppers, which are small, mild peppers that are sweet in flavor. Rather than using cherry peppers, I used roasted red bell peppers, which are also mild and sweet in flavor. To roast the red peppers, brush the outside with oil and broil until the skin is charred on all sides, about 4-5 minutes per side. Seal the charred peppers in a paper bag or in a bowl covered with plastic wrap and let sit for 10 minutes. Remove the skin and seeds and chop into small pieces. Artzy Foodie Tip: You can purchase roasted red peppers in a jar at any grocery store. How to make pimento cheese spread In a large bowl, gently mix together 8 ounces of room temperature cream cheese, 8 ounces grated sharp cheddar cheese, 8 ounces grated smoked gouda cheese, 1/2 cup mayonnaise, 3/4 tsp cayenne pepper, and 2 chopped roasted red bell peppers. Artzy Foodie Tip: Room temperature ingredients will mix together easier. Uses for pimento cheese spread Not only is pimento cheese spread good on crackers, it also makes great… grilled pimento cheese sandwiches pimento cheese stuffed zucchini boats bacon wrapped pimento cheese stuffed jalapeños pimento cheese stuffed mushrooms pimento cheese omelets Any other ideas? Please comment! How long will pimento cheese last? Stored in the refrigerator in an air tight container, pimento cheese spread will last for 1 week. Because there is mayonnaise in this recipe, be sure not to leave it at room temperature for longer than 2 hours. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A soft textured cheese spread that is smoky, and slightly spicy, with just a hint of sweetness !

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White bowl with bits of lobster and bisque being poured over the top

Lobster Bisque

You don’t have to go to a fancy restaurant to enjoy a decadent bowl of lobster bisque. Make this rich, creamy soup right in your own kitchen. With my 3 step process, it’s easier than you think, and your wallet will agree! I love this recipe because it makes any day feel like a special occasion. Serving this to your family and friends is sure to make them feel special too. After all, any dish with lobster is pretty fancy! What is bisque Bisque is a French style of smooth, creamy soup with a velvety texture that is made from shellfish broth. Lobster bisque is a rich and decadent soup made with strained broth from lobster shells. Making lobster bisque is a three step process Step 1: Cook the lobster Add thawed lobster tails to a pot of boiling water and simmer them for about six minutes or until the internal temperature reads 180 degrees. Remove the lobster tails and allow them to cool. Remove the meat from the tails and chop into small pieces. Reserve both the lobster shells and the lobster water. Step 2: Make the lobster broth Measure and prepare all of your ingredients ahead of time. Chop 1 shallot, 1 carrot, 1 stalk of celery, and smash 3 cloves of garlic. Measure out 2 Tbsp butter, 1 cup of white wine, 2 Tbsp cognac, 1/4 cup tomato paste, and 4 cups seafood broth. Have a sprig of thyme and a bay leaf ready, and measure out 1 tsp of salt. Artzy Foodie Tip: A good mise en place makes the cooking process go much smoother. In a dutch oven, over medium heat, sautee the shallots, carrots, celery, and garlic in the butter until tender. Stir in the tomato paste and cook for another three minutes. Add the white wine and cognac to deglaze the pan. Deglaze means to add liquid to a hot pan to get all the brown bits off the bottom. Artzy Foodie Tip: Those brown bits are little flavor treasures and they make for an easy cleanup of your dutch oven! Cook 2-3 minutes to burn off the alcohol. Add the reserved lobster shells, 2 cups of the reserved lobster water, the seafood stock, the thyme, the bay leaf, and the salt. Bring to a boil, then reduce the heat to medium and simmer covered for 1 hour. Strain the broth through a fine sieve and set aside. Step 3: Make the bisque The bisque begins with a roux. A roux is a thickener made by whisking together equal parts of fat (butter or oil) and flour in a warm pan. Artzy Foodie Tip: The longer you cook the roux, the more brown it becomes and the less thickening power it has. In a large dutch oven, over medium heat, melt 4 Tbsp butter. Whisk in 1/4 cup flour and cook for 3-5 minutes until it starts to brown and begins to smell slightly nutty. Whisk in the lobster broth and 1 cup heavy cream and bring to a simmer. Serving the bisque To serve the lobster bisque, place a few pieces of the chopped lobster in the bottom of a soup bowl. And, for a dramatic presentation, slowly pour the bisque over the top of the lobster. For a little bit of heat, garnish with some cayenne pepper! This decadent, creamy bisque with tender chunks of lobster is sure to show your family and friends just how special they are! Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A decadent, rich, velvety soup with chunks of lobster meat!

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Firecracker Shrimp

These firecracker shrimp are the perfect appetizer for any occasion! These crispy shrimp tossed in a creamy, sweet and spicy sauce can be on your table in 20 minutes! These firecracker shrimp are addictive! What could be better than breaded and fried shrimp, coated in a creamy sauce that is sweet and spicy, all piled on top of a huge bowl of greens! Choosing the shrimp When it comes to shrimp, there are several choices you will need to make wild caught or farm raised fresh or frozen shells on or shells removed deveined or not deveined size also known as count Wild or Farm Raised The consensus is that wild caught shrimp is the better choice. Depending on the farmer, there could be antibiotics, contaminants, and even pesticides in farm raised shrimp. Fresh or Frozen Most shrimp is frozen prior to arriving at your supermarket meaning that the “fresh” shrimp in the cooler has most likely been frozen and thawed. Generally speaking, frozen shrimp will be just as fresh once you thaw it. shelled and deveined or not You can buy shrimp with the shells removed that are already deveined or you can buy them with the shells on and devein them yourself. It’s not too difficult to remove the feet and shells and devein the shrimp. Just pull the little feet off with your fingers, using some kitchen shears cut down the back and remove the shell, then using a small knife cut down the back and remove the vein. I recently stumbled across a shrimp deveining tool for less than $10. In just one quick movement, it removes the the feet, the shell, and the vein. A short video demonstration can be found here. Shrimp Count Lastly, there are different sizes of shrimp or different shrimp counts. The count simply refers to the number of shrimp it takes to make a pound. A fairly standard shrimp count is 21-25, which is what I used for this recipe. The smaller the count, the larger the shrimp and the larger the count, the smaller the shrimp. The sauce To make the sauce, mix together 1/2 cup mayonnaise, 1 Tbsp sweet chili sauce, 1/4 cup sriracha sauce, and 1/4 tsp salt and set aside. How to Make the shrimp In a dutch oven, heat enough oil to cover the shrimp, to 350 degrees. Coat the peeled and deveined shrimp in cornstarch. Add a few shrimp at a time to the oil and fry 2-3 minutes, until browned. Artzy Foodie Tip: When frying, do not overcrowd the pan. The oil temperature will drop and your food will absorb the oil and become soggy. Toss the fried shrimp in the sauce and serve over a bed of greens. Garnish with chopped green onions. If you’re wanting a quick and easy appetizer that is absolutely delicious, these firecracker shrimp are just what you’re looking for! You might also like: Oven Roasted Shrimp Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! Crispy, fried shrimp tossed in a creamy, sweet and spicy sauce served over a bed of greens! This addictive appetizer can be prepared in just 20 minutes!

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Oven Roasted Garlic Cilantro Lime Shrimp

Oven roasted garlic cilantro lime shrimp is a really simple recipe that takes less than 20 minutes from start to finish. Not only is it easy, it delivers on flavor! Choosing the Shrimp When it comes to shrimp, there are several choices you will need to make wild caught or farm raised fresh or frozen shells on or shells removed deveined or not deveined size also known as count Wild or Farm Raised The consensus is that wild caught shrimp is the better choice. Depending on the farmer, there could be antibiotics, contaminants, and even pesticides in farm raised shrimp. Fresh or Frozen Most shrimp is frozen prior to arriving at your supermarket meaning that the “fresh” shrimp in the cooler has most likely been frozen and thawed. Generally speaking, frozen shrimp will be just as fresh once you thaw it. Shelled and Deveined or not You can buy shrimp with the shells removed that are already deveined or you can buy them with the shells on and devein them yourself. It’s not too difficult to remove the feet and shells and devein the shrimp. Just pull the little feet off with your fingers, using some kitchen shears cut down the back and remove the shell, then using a small knife cut down the back and remove the vein. I recently stumbled across a shrimp deveining tool for less than $10. In just one quick movement, it removes the the feet, the shell, and the vein. A short video demonstration can be found here. There is also a “vein” on the under side of the shrimp. That is a nerve that carries blood and does not have to be removed. I bought shrimp with the feet, shells, and vein already removed, however, the nerve on the underside was still there. I chose to spend a few extra minutes and remove it. The photo on the upper left shows the nerve on the underside of the shrimp, and the photo on the upper right shows it removed. The bottom left shows where the vein was removed prior to me buying the shrimp. The bottom right photo shows the shrimp prepared for the oven. Shrimp Count Lastly, there are different sizes of shrimp or different shrimp counts. The count simply refers to the number of shrimp it takes to make a pound. A fairly standard shrimp count is 21-25, which is what I used for this recipe. The smaller the count, the larger the shrimp and the larger the count, the smaller the shrimp. How to make the shrimp Once the shrimp are prepared, toss them in a mixture of oil, chopped garlic, chopped cilantro, lime juice, crushed red pepper flakes, and salt. For 21-25 count shrimp, bake them on a sheet pan in the oven at 350 degrees for 8 minutes, flipping them half way through. If your shrimp are larger, add a few minutes and if they are smaller, reduce the cooking time a bit. You can tell when the shrimp are fully cooked by their color. When they are done, the tail will be pink and the flesh will be white. Be careful not to overcook the shrimp or they will be tough. Artzy Foodie Tip: To make the shrimp easier to flip, put them on skewers. They come out nice and pink, and if not over cooked they are super tender. There’s some spice from the garlic and the crushed red pepper, a little tartness from the lime juice, and the cilantro brings some freshness to the party! If you’re looking for a really quick and easy dish that packs a huge punch of flavor, this one’s for you! You might also like: Firecracker Shrimp Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! A quick and easy shrimp appetizer that takes only 20 minutes but packs a huge punch of flavor!

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Spicy Queso Dip

This spicy queso dip, made from 4 different cheeses, is a great way to celebrate cinco de mayo! Put it in the slow cooker and let it do all the work for you! This easy spicy queso dip is a creamy cheese dip with small chunks of peppers and tomatoes, and a hint of smoke that will easily rival the cheese dip at your local Mexican restaurant. The Cheeses My spicy queso dip is a mixture of four different types of cheese. There is monterey jack cheese, sharp cheddar cheese, American cheese and cream cheese. The monterey jack cheese and sharp cheddar cheese are both great melting cheeses. The American cheese and cream cheese are included to stabilize the dip and keep it from breaking. American cheese is typically a blend of cheddar and colby cheeses made for easy melting without breaking. You will most likely need to go to the deli at your local grocery store for the cheese. The individually wrapped American cheese slices in the refrigerator section are not what we’re looking for. In the deli, you can find either Boar’s Head white American cheese or Land O Lakes white American cheese. Roasting the peppers Brush 3 poblano peppers with oil and broil them until they’re charred on all sides. Seal the peppers in a paper bag for 10 minutes, then peel off the outer skin, remove the seeds, and chop them into small pieces How to make spicy queso dip To a slow cooker, add 1 cup grated monteray jack cheese, 1 cup grated sharp cheddar cheese, 1 cup grated american cheese, 4 ounces cream cheese, the poblano peppers, an 8 ounce can of diced tomatoes, 1 cup heavy cream, 1/4 cup puree of chipotle in adobo, 1 1/2 tsp garlic powder, and 1 tsp salt. Artzy Foodie Tip: Add 1 can of chipotle peppers in adobo sauce to a food processor and blend until smooth for a spicy puree. For the creamiest texture, be sure to cook the queso in the slow cooker on low for 2 hours. While the dip is cooking, stir it occasionally so that everything mixes together nicely. Artzy Foodie Tip: If you don’t have 2 hours to prepare for your fiesta, add all the prepared ingredients to a dutch oven and cook over low to medium heat for 10-15 minutes, stirring occasionally. The cheeses and heavy cream melt together into a creamy dip, while the peppers and adobo sauce add just the right amount of smoke and spice. Serve with tortilla chips and enjoy! If you like Spicy Queso Dip, you might also like: The Ultimate Restaurant Style Queso Blanco Corn Salsa Pico de Gallo Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A spicy, creamy cheese dip with small chunks of peppers and tomatoes, and a hint of smoke!

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Corn Salsa

This sweet corn salsa recipe, similar to Chipotle’s and made in 30 minutes, is an easy fresh dip that goes great with any Mexican or Southwest dish! Corn salsa is great in soups, salads, bowls, burritos, and tacos! It also goes great with corn chips, which I like to use instead of utensils😉! The corn is sweet, the jalapeno and the red onion are spicy, the roasted poblano peppers are smoky, and the cilantro and lime juice add just the right punch of tangy flavor. This recipe is so quick and easy! For the most part, you chop and drop the ingredients into a bowl and mix. Roasting the peppers The most challenging part of this recipe is roasting the poblano peppers. You could easily roast your peppers ahead of time and have them ready to go when you get a hankerin’ for some tasty corn salsa! To roast the peppers, brush them with some oil and put them under the broiler until the top side of skin is blackened and charred. Turn the peppers over and char them on the other side. It takes about 5 minutes per side, depending on your oven. The skin should be blackened and blistered. Be sure to watch them closely. Next, put the peppers in a sealed paper bag or a bowl covered with plastic wrap. Let them sit for about 10 minutes, then the skin will peel off easily. Peel off the outer skin, discard the seeds, and dice into small pieces. Artzy Foodie Tip: This same method works for roasting red peppers too. How to make corn salsa The rest of the recipe is a piece of cake! Cook 16 ounces frozen corn according to package directions, dice 1/4 red onion and a jalapeno pepper, chop 1/2 bunch cilantro, add the juice of a lime, season with salt to your taste, and add your diced, roasted poblano peppers. Artzy Foodie Tip: This salsa works best with frozen corn. Gently mix it all together and enjoy! Storage Store your corn salsa in the refrigerator in an air tight container for 1 week. If you like this recipe, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! A sweet, spicy, smoky, and tangy dip that goes great with any Mexican or Southwest dish!

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A bowl of white dip garnished with chives and lemon zest surrounded by celery, carrots, and red pepper sticks

Creamy Leek Dip

Creamy leek dip made with cream cheese, goat cheese and fresh herbs is a hot, tangy, dip with just a hint of spice that makes the perfect appetizer for any occasion! This dip is addictive! It can be served with chips, crackers, veggies, or anything else you can manage to dunk in there. Whether it’s game day or a family gathering, everyone will love this dip! How To Make Creamy Leek Dip Thinly slice the white end of 3 leeks. Often times, leeks are very gritty. Sand and dirt get in between all those layers as it grows. To make sure they are clean, put them in a bowl of water and the sand and dirt will sink to the bottom. After soaking for a few minutes, take them out of the water and drain them on a paper towel. In a large pan over medium heat, melt 4 tbsp butter. Add the leeks, 2 cloves finely chopped garlic, salt and pepper to taste, and a pinch of cayenne. Cook until translucent, about 10 minutes Once the leeks are translucent, add 1/2 cup milk and bring to a simmer. Next, stir in 8 ounces cream cheese and 4 ounces goat cheese, a little at a time, and continue cooking until the cheeses are melted. Finally, stir in 1 tbsp of your favorite fresh herbs and the zest and juice of half of a lemon. I used chives and thyme from my herb garden but you can add any herb you like. Transfer the dip to a serving bowl and enjoy! If you like Creamy Leek Dip, you might also like: Spicy Queso Dip If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to share and follow on Facebook, Pinterest and Instagram! A hot, tangy dip with a hint of spice!

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Pico de Gallo

Learn how to make an easy, healthy homemade salsa with this authentic pico de gallo recipe, made in just 20 minutes! Pico de gallo is a raw salsa that is a staple in our kitchen. Don’t make the mistake of limiting pico de gallo to a chip dip. It’s also a bold, flavorful topping for tacos, quesadillas, eggs, chicken, fish, or even a hamburger! Ingredients This recipe requires just a few ingredients that you probably already have in your kitchen. This zesty, flavorful salsa style dip is made with onions, tomatoes, a jalapeno pepper, garlic, cilantro, and limes. How to make pico de gallo Thinly dice 1/2 of a small onion, remove the pulp and seeds and dice 3 roma tomatoes, remove the seeds and ribs and finely dice 1 jalapeno pepper, finely chop 1 clove of garlic, and chop 1/2 bunch of cilantro. Squeeze the juice of 2 limes, give it a little sprinkle of salt, and mix it all together. Artzy Foodie Tip: If you prefer a spicier version, add the seeds and ribs from the jalapeno pepper. Allow the mixture sit for a at least 10-15 minutes for all of the flavors to develop. how to serve If you’re serving right away, let the pico de gallo sit a room temperature. If you’re serving at a later time, refrigerate, and let it sit out at room temperature 15 minutes before serving. Artzy Foodie Tip: Pico de gallo is best served just slightly chilled or at room temperature and is best when served fresh. Storage Store your pico de gallo in an air tight container in the refrigerator for 3 days. It is however, best when eaten within 12 hours of being made. Guacamole All of those bold flavors in the pico de gallo also make a great guacamole. Here is a bonus recipe! Add some of the pico de gallo to some diced avocado and mix together. Now you’ve got a really flavorful guacamole! If you like these recipes, be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! An easy, healthy homemade raw salsa, made in just 20 minutes!

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A white platter with a blow of blue cheese dressing, carrots, and celery in the center, chicken wings on the edges

Kickin Chicken Wings

These oven baked kickin chicken wings are so crispy, you would never guess they weren’t fried! Now you can enjoy crispy chicken wings without the guilt! These flavorful, crispy chicken wings are simple to make and they make a great appetizer or snack for game day! They’re so tasty, you could even make a whole meal out of them! The seasoning blend What makes these chicken wings so flavorful is the seasoning blend. You most likely have all of the seasonings right in your pantry. To season 3 pounds of chicken wings mix together: 1 1/2 tsp chili powder, 1 Tbsp paprika, 1 tsp dried thyme, 1/2 tsp onion powder, 1 1/4 tsp garlic powder, 1 1/4 tsp salt, 1 1/4 tsp black pepper, 1 tsp cayenne pepper, 1/4 tsp dried oregano, 1/8 tsp nutmeg, and 1/4 tsp cumin. Liberally sprinkle both sides of the chicken wings with the seasoning blend. Baking the wings Bake the chicken wings on a rack at 425 degrees for 25 minutes, turn them over and bake another 25 minutes. Once your chicken wings are baked to perfection, place them in a bowl and toss them in one of the following sauces. Buffalo Sauce In a pan over medium heat, melt 4 Tbsp butter. Allow the butter to cool and whisk in 1/2 cup hot sauce. Toss the chicken wings in the sauce. Artzy Foodie Pro Tip: Allowing the butter to cool before whisking in the hot sauce will keep the sauce from breaking. Honey Teriyaki Sauce In a pan over medium heat, add 2 cloves grated garlic, 4 Tbsp honey, 1 tsp sriracha sauce, 1/2 cup teriyaki sauce, 1/2 tsp hot chili sesame oil, and a pinch of red pepper flakes. Cook until warmed through and toss the chicken wings in the sauce. If you like kickin chicken wings, you might also like: Firecracker Shrimp Be sure to subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, follow us on Facebook, Pinterest and Instagram to stay updated! Crispy oven baked chicken wings!

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A plate with 3 crostini topped with artichoke spread garnished with chopped parsley

Artichoke Crostini

This easy recipe for artichoke crostini makes the perfect appetizer for entertaining. These super tasty crostini are packed with flavor, they are easy to put together, and they can be made in less than 30 minutes! These are small little bites of goodness! The crostini, or the piece of bread the topping rests on, is brushed with butter and browned to give it great flavor and a nice crunch. The topping made with a mixture of mayonnaise, parmesan cheese, artichoke hearts, green chilis, garlic, cornichon, and lemon zest is light and flavorful. These perfect little bites are a real crowd pleaser! How To Make The Crostini Melt 1 stick of butter. Slice a French baguette into 1/4 inch slices and brush both sides of each slice with the melted butter. Bake at 350 degrees until golden brown, turning as needed. The Topping In a large bowl, mix together 1 cup of mayonnaise, 1 cup grated parmesan cheese, a 14 ounce can of artichoke hearts (drained and chopped), a 4.5 ounce can of diced green chilis (drained), 2 cloves finely chopped garlic, 1/4 cup finely chopped cornichon, and the zest of 1 lemon (save a small amount of lemon zest for garnish). Artzy Foodie Pro Tip: 1/2 tsp garlic salt can be substituted for the raw garlic. Assembling the Artichoke Crostini Top each slice of browned bread with the topping mixture and bake at 350 degrees for about 5 minutes, or until heated through. Garnish with lemon zest and chopped parsley. Can this Recipe Be Made Ahead of Time Yes! You can make the crostini ahead of time. Let them cool and store them at room temperature in a zip lock bag or some other air tight container. The topping can be mixed up ahead of time and stored covered in the refrigerator. When you’re ready to serve, assemble the crostini, heat them through in the oven, and garnish. If you like this recipe, subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to share and follow on Facebook, Pinterest and Instagram! This easy recipe for artichoke crostini makes the perfect appetizer for entertaining. These super tasty crostini are packed with flavor and they can be made in less than 30 minutes!

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A cheese ball on a wood cutting board next to a knife with crackers in the background

Smoked Salmon Cheese Ball

Here’s to the beginning of the Christmas season! In spite of the cold weather, I love this time of year! Who doesn’t love an excuse to eat all sorts of indulgent food without any guilt? If you’re not gaining 5-10 pounds during the holidays, something is terribly wrong!!! This smoked salmon cheese ball will definitely get the season off to a great start! We tend to do a lot of snacking during the month of December and smoked salmon cheese ball is one of my favorite holiday appetizers. I love this recipe because there is no cooking involved, it is super easy, and it can be made ahead of time! How to make a smoked salmon cheese ball To a food processor, add 8 ounces room temperature cream cheese, 4 ounces smoked salmon, 1/4 cup plain greek yogurt, 2 tbsp lemon juice, 2 tsp worcestershire sauce, and 3 roughly chopped green onions. Pulse until everything is combined. Transfer the mixture to a bowl, cover and refrigerate for a minimum of 4 hours. Spread 1 cup of pecan pieces out on to a plate. Spoon the cheese mixture on to the pecans and shape it into a ball. Cover and chill until ready to serve. Serve with crackers, bagel crisps, bread or cut up vegetables. This appetizer is great for a holiday party. It can be made ahead of time so you can enjoy the festivities along with your guests. This spread is packed with flavor and texture! It is smoky, creamy, and tangy with a little crunch from the pecans. Your family and friends will definitely be impressed with this flavorful and elegant appetizer. Merry Christmas!!! If you like this holiday appetizer, you might also like: Artichoke Crostini. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram! A cheese ball that is packed with flavor and texture! It is smoky, creamy, and tangy with a little crunch from the pecans!

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