Recipes, Small Bites

Buffalo Chicken Pull apart Roll ups

I love a good tailgate!

These Buffalo Chicken Pull Apart  Roll-ups are just the recipe you need for game day! 

It’s a great appetizer that is made in minutes and always a hit. If you love buffalo chicken dip, these will be your new favorite. 

If you love Buffalo chicken recipes, make sure to try my Buffalo Chicken Rolls with Blue Cheese Frosting. 

INGREDIENTS

  • 1 lb ground chicken
  • 1 lb ground italian chicken sausage
  • ½ cup Frank’s Red Hot Hot Buffalo Wings Sauce
  • 1 packet Ranch seasoning packet
  • 1 tablespoon EVOO
  • 1 small red onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 8 ounce cream cheese
  • 8 ounce blue cheese crumbles
  • 1 cup mozzarella cheese, shredded
  • 2 tubes Pillsbury Thin Pizza Crust

INSTRUCTIONS 

Heat the olive oil in a large skillet over medium high heat.

Add the ground meat and sauté for 5 minutes and break it up with the back of a wooden spoon. Add all the ranch seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.

Once cooked, add ½ cup buffalo sauce and reduce to a simmer. Let simmer for 10 minutes.

In the same skillet, saute the red onion and garlic. Sprinkle the red pepper flakes, salt and pepper. Saute until fragrant, about 1-2 minutes. 

Pour onion mixture and cooked meat in a large bowl, stir to combine. 

Add the cream cheese to the bowl and mix until well combined. 

Place parchment paper on the counter for your workspace. 

Unroll one pizza crust dough out onto the prepared parchment paper, I like to work with one at a time. 

Spread chicken mixture evenly on dough to within 1/4 inch from sides. 

Sprinkle ½ of the blue cheese and ½ of the mozzarella cheese over the chicken mixture.  

Starting with one long side, roll up dough; spread a thin layer of ranch dressing along one side to help it seal. 

Repeat with the other dough and place both in the refrigerator for one hour or overnight. 

Preheat the oven to 400°F and grease a 9 inch springform pan.

Place seam side down on cutting board. Using a sharp knife, cut the roll into 8 equal slices; place cut side down in the prepared pan. 

Bake for 25 to 30 minutes or until deep golden brown. 

Top with green onions and a drizzle of ranch dressing and if desired, additional Buffalo sauce.

Recipes, Small Bites

MARGARITA GRILLED SHRIMP

These Margarita Grilled Shrimp Skewers are loaded with flavor and charred to perfection. If you like grilled shrimp, you are going to love this recipe! 

They can be served as an appetizer or turned into a meal, just serve over rice. 

It’s the perfect weeknight meal or poolside dish! This past weekend, I served them with mini taco shells, a spicy mango dipping sauce and a chili lime aioli.

INGREDIENTS

  • 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
  • 1/3 cup olive oil
  • 2 large garlic cloves, roughly chopped
  • 1 tablespoon brown sugar
  • 1 teaspoon Smoked paprika 
  • 1 teaspoon  chili powder
  • 1 teaspoon  garlic powder
  • 1 teaspoon  onion powder
  • 1 teaspoon  cumin
  • 1 teaspoon  salt
  • 1/2 teaspoon  black pepper
  • 2 teaspoon tequila, optional
  • Chopped cilantro
  • Wedges of fresh lime, for squeezing over top of grilled shrimp

Chili Lime Aioli

  • 3/4 cup Mayonnaise
  • 3 tablespoon minced garlic
  • 3/4 teaspoon chili seasoning
  • 2 2/12 tablespoon Lime juice
  • 1 lime zest

Spicy Mango Dipping Sauce

  • 1 Small Mango ,peeled and diced, about 3/4 C
  • 1/2 Tablespoon Sriracha
  • 1/2 Tablespoon Honey
  • 1 Tablespoon Lime juice
  • 1 Tablespoon Fresh cilantro ,chopped
  • 1/4 teaspoon Salt
  • 1/2 Cup Canned coconut milk 

INSTRUCTIONS

Mix all ingredients in a bowl & marinate shrimp for 20-30 minutes.

Thread shrimp on skewers and grill 2-3 minutes per side. Remove from skewers and place in a serving bowl.

Chili Lime Aioli & Spicy Mango Dipping Sauce

Mix all ingredients in a bowl or in the blender. Cover and refrigerate for at least an hour before serving to allow the flavors to marry.

Serve shrimp on a platter with both dipping sauces.

Recipes, Small Bites

Baked Buffalo Chicken Wings

Crispy Oven-Baked Buffalo Chicken Wings are so easy to prepare with no need for oil or deep frying.

Buffalo Chicken Wings are the perfect game-day or any day appetizer, marinated in a buffalo sauce, and baked to perfection with just the right amount of heat.

Did you know?
Chicken wings were first cooked in a hot sauce for a late-night snack back in 1964, at a bar in Buffalo, New York. Since then, buffalo wings can be found on most bar menus across the world especially when it’s game-day, you can be sure that tables are full of wings and beer.

This recipe is so easy to make. These buffalo wings are baked instead of fried, but are just as crispy and delicious. And, what makes it even better is that you can eat the wings hot and fresh right out of the oven. Serve them with my homemade Blue Cheese dressing or Ranch for dipping, and you’ve got an awesome snack or meal with less fat and calories.

INGREDIENTS

CHICKEN WINGS

  • 4 pounds chicken wings
  • 1 tablespoon free baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons garlic powder
  • Pinch of cracked pepper

BUFFALO SAUCE:

  • 1/4 cup unsalted butter, melted
  • 1/2 cup Frank’s Original Red Hot Sauce
  • 1-2 tablespoons honey, white sugar or brown sugar (adjust to suit your tastes)

BLUE CHEESE Dressing:

  • 1/2 cup crumbled blue cheese softened
  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • Pinch of salt
  • Pinch of cracked black pepper

INSTRUCTIONS

Adjust oven rack to upper-middle position and preheat oven to 450°F.
Line a rimmed baking sheet with aluminium foil.
Pat dry chicken wings liberally with paper towels, squeezing out as much moisture as you can. Transfer them to a large bowl.

In a small bowl, combine the baking powder, garlic powder, salt and pepper together, whisking well to combine, and sprinkle the mixture over the wings. Toss wings through the baking powder mixture until evenly coated.

Arrange on the prepared pan, leaving about 1-inch of space between each wing.
Bake for 20 minutes; flip and continue to cook for an additional 20 minutes. Repeat these steps until crisp and golden brown, (about 60-80 minutes total), until golden browned and crispy.

While the wings are cooking, whisk together hot sauce, butter and sugar in a saucepan. Once butter has melted and sauce is bubbling remove from heat.
Toss wings through the sauce to evenly coat.

Serve wings immediately with blue cheese dressing or ranch dressing, and celery sticks.

Recipes, Small Bites

Fresh Eggplant Bruschetta

Bruschetta is easily one of my all-time favorite appetizer!

It’s eggplant season! I love this pretty, versatile vegetable and coming up with new ways to use it. Once you make this bruschetta, it will become an easy go-to for using up summer tomatoes and eggplant for years to come.

If you’re looking for a more substantial meal add this as a topping to your favorite pasta!

INGREDIENTS

  • Extra Virgin olive oil
  • Two 1-pound eggplants, chopped
  • ½ yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon capers
  • 1/4 cup packed basil leaves, coarsely shredded
  • One pint cherry tomatoes 
  • 1/2 teaspoon crushed red pepper
  • salt & pepper to taste
  • pinch of sugar
  • 1 loaf French bread, 1/2 inch slices
  • Freshly grated Parmesan

INSTRUCTIONS

Heat the olive oil in a large saute pan over medium heat. 

Add in the diced onion and eggplant and cook over medium heat for 10-15 minutes or until the eggplant is tender, stirring frequently. Add in the garlic, red pepper flakes and basil leaves half way through cooking.

Add the cherry tomatoes to the eggplant. Season with salt, pepper and a pinch of sugar. 

Cover the pan, wait for the tomatoes to burst for about ten minutes. Squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. 

Stir in the capers and stir to combine. 

Taste and add the salt & pepper if needed. 

Heat the broiler. 

Brush the bread slices with olive oil and sprinkle with parmesan cheese on both sides. 

Char the bread on both sides.

Spoon the bruschetta onto the bread and top with grated Parmesan and remaining basil leaves. Dig in!

On the Side, Recipes, Small Bites

Get Yourself a Husband Bacon

If you’ve ever been to First Watch, you may have seen Million Dollar Bacon on the menu. This recipe is inspired by that recipe but with a twist! This Candied Bacon recipe is sweet and salty, with a kick of heat. Crispy, thick-cut bacon caramelized with a little bit of spice is a perfect pairing for brunch, a Bloody Mary skewer, or even as a holiday food gift!

My friend, Rhiannon  and I recently hosted a Sunday Fun Day brunch. I knew this bacon had to be included on the menu especially on a skewer at our Bloody Mary bar. As soon as Rhiannon tasted it, she said this will definitely get you a husband and so the name was born!

This is a baked bacon recipe, so you’ll be using your oven. It’s the best way to cook bacon, and it’s very easy to do!

After you bake it, you’ll let it cool on a rack to allow the sugar to caramelize and harden for that perfect, crispy, candied texture.

Ingredients

  • 10 pieces thick cut bacon
  • ¼ cup brown sugar
  • ½ teaspoon fresh cracked black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon garlic pepper
  • 2 Tbsp honey

Instructions

Place the oven rack on the center rack. 

Preheat the oven to 350 degrees Fahrenheit.

Combine brown sugar, and seasonings in a bowl. Set aside.

Place foil on a 13×9 baking sheet. 

Add bacon in a single layer.

Cover both sides of pieces of bacon with the brown sugar mixture.

Drizzle honey over top. 

Bake in a preheated oven on the center rack for 20 minutes, 

Remove bacon from oven and place on cooling rack to dry.

Small Bites

Bacon Wrapped Jalapeño Poppers

These bacon wrapped jalapeno poppers are baked instead of fried! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party snack!

The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices. Then wrapped in bacon before baking in the oven. 

I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re great as-is too.

Ingredients 

  • ½ cup cream cheese
  • ½ cup shredded sharp Cheddar cheese
  • ½ teaspoon paprika 
  • ½ teaspoon garlic powder
  • 12 jalapeno peppers, halved lengthwise, seeds and membranes removed
  • 12 slices bacon

Instructions 

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Mix cream cheese, seasonings and cheese together in a bowl until evenly blended. 

Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. 

Arrange bacon-wrapped peppers on the prepared baking sheet.

Bake in the preheated oven until bacon is crispy, about 15 minutes.

Recipes, Small Bites

Short Ribs Egg Rolls

Raise your hand if you love egg rolls! I sure do! Here’s a twist on your traditional egg rolls. These homemade egg rolls are filled with beef short ribs and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

HOW DO YOU MAKE HOMEMADE EGG ROLLS?

The filling for these egg rolls is shredded beef short ribs, shredded cabbage, carrots and some seasonings like garlic, honey and paprika. I used  a pre-shredded coleslaw mix to make life easier and cut down on prep time.

After your filling is ready, it’s time to stuff your egg roll wrappers! Egg roll wrappers are most commonly found in the refrigerated section of the produce area at most grocery stores. Most egg roll wrappers have a helpful chart on the back to show you exactly how to fold egg rolls.

I served these short rib egg rolls with a side of Spicy Mustard Barbeque sauce and Barbeque sauce. They are the perfect complements to these savory smoky eggrolls.

Ingredients

  • ½ pound beef short ribs, cooked and shredded
  • 1 bag coleslaw
  • 1 medium red onion, diced
  • 2 cloves garlic, minced
  • ¼ cup green onions
  • 1 tablespoon honey
  • 2 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1 tablespoon Worcestershire sauce
  • Gruyere cheese, shredded
  • Egg roll wrappers

Spicy Mustard Barbeque Dipping Sauce

  • ¾ cup Dijon mustard
  • ½ cup honey
  • ¼ cup brown sugar
  • ⅓ cup apple cider vinegar
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Pinch or more of cayenne
  • ½ teaspoon salt
  • Dash of hot sauce

Instructions

Heat the 2 teaspoons of vegetable oil in a large pan over medium high heat. Add the garlic and red onion then cook for 30 seconds.

Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes. 

Stir in the seasonings, worchestire sauce and honey. 

Stir your shredded short rib meat,  then remove from heat.

Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go. 

Pour 2-3 inches of oil into a deep pot. While oil heats up, make the spicy mustard dipping sauce. 

Heat the oil to 350 degrees. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.

Drain on paper towels, then serve with spicy mustard sauce and barbecue sauce.

Spicy Mustard Barbecue sauce:

Whisk all of the ingredients together in a large bowl.

Add to a small pot and simmer for 10 minutes. Cool.

On the Side, Recipes, Small Bites

Fresh Herb Ricotta Cheese Bread

A no yeast bread that is super quick to prepare! 

Ready in less than an hour, this Herbed Ricotta Cheese Bread is sure to become a favorite!

This quick bread is loaded with fresh herbs, ricotta cheese, and a dash of smoked paprika. 

Ricotta is a fresh, soft, Italian cheese with a small curd and a light, mild, slightly sweet flavor. In the United States, it is most commonly known as an ingredient in lasagna. I honestly love ricotta even just by itself. For this recipe, I decided to use ricotta instead of heavy cream or milk, the ricotta gives the bread a light texture that practically melts in your mouth!

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 1/4 teaspoons sugar
  • 5 tablespoons chilled unsalted butter
  • ½ cup green onions or scallions, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 cup ricotta cheese
  • ⅔ cup milk
  • 1 egg, beaten with 1 teaspoon water (for egg wash)
  • sea salt
  • black pepper
  • smoked paprika

Instructions

Preheat the oven to 425 degrees.

Whisk together flour, baking powder, sugar, and salt in a large bowl. 

Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.

Stir in scallions and fresh herbs. 

Add ricotta cheese, then add milk and stir until just combined.

Turn dough out onto a lightly floured surface. 

Knead 2 to 3 times, then pat dough into a 9-inch rectangle. 

Transfer bread to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle top with sea salt, freshly ground black pepper, and smoked paprika.

Bake for 15-20 minutes or until bread is golden brown.

Recipes, Small Bites

Portobello Fries with a Lemon Garlic Aioli

The first time I had portobello fries, I was in downtown Tampa at a restaurant called Gin Joint. After my first bite I was in love and knew I had to recreate them! 

Soaked in buttermilk and lightly fried in a beer batter and then dipped in a tangy aioli… They are seriously a dream! 

You can have them as an appetizer or use as a Taco Tuesday filling, either way you will crave these! And yes, you can bake them instead of frying and they will taste just as good!

The Lemon Garlic Aioli is a magical creamy sauce with a bright lemony tang and a savory garlic flavor that you will want to dip everything in from chips to veggies to any meat.

Ingredients

Portobello Fries

  • 4 Portobello mushrooms, about 1 pound, stems and gills scraped out, cut into 1/2-inch strips
  • 2 cups buttermilk
  • 3 large eggs, separated
  • 1 can beer (preferably lager or pale ale)
  • 3/4 cup all-purpose flour
  • 3/4 cup white cornmeal
  • ¼ cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil, for frying (about 2 ½  cups)

Lemon Aioli

  • ½ cup Mayo
  • 2 tablespoon Worcestershire Sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, chopped
  • 1 small shallot, chopped
  • ½ lemon juiced
  • 1 zest of a lemon
  • 1 teaspoon sugar
  • 1 teaspoon ground pepper
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped Italian parsley

Instructions

Make the aioli: Combine all the ingredients in a bowl and whisk until blended. Set in the refrigerator.

Prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour.

Make the batter: In a large bowl, combine the egg yolks, beer, flour, parmesan cheese, cornmeal, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the cayenne. 

Fill a skillet with the vegetable oil; heat over medium-high heat until a deep-fry thermometer registers 350 degrees F or drop a crumb in and it sizzles.

In a large bowl, beat the egg whites with a mixer until stiff peaks form. Gently fold the beaten egg whites into the batter. 

One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary-do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel-lined plate. 

Sprinkle with sea salt and serve with the garlic lemon  aioli.

Recipes, Small Bites

Beer Battered Crispy Onion Rings

Crispy, golden and absolutely easy these Beer Battered Onion rings are the perfect appetizer or side dish!

Beer Battered Onion Rings are the perfect combination of crispy, light and fluffy with a hint of sweetness from the beer. A great side or topping for game day!

Follow these simple steps and you’ll be amazed how delicious these onion rings turn out!

  • In a bowl whisk together your beer and egg and set aside.
  • In another bowl whisk together your flour, baking powder, salt, garlic powder and pepper.
  • Add in your beer and egg mixture.
  • Whisk this mixture until its smooth and no lumps remain.
  • In a shallow bowl add your additional flour and dredge your sliced onions in the flour.
  • Dunk your onion rings into your batter and deep fry in 350 degree F oil until golden brown, flipping a few times.

See how easy this recipe is?

The sweet lime aioli is quick to come together and can be prepared ahead of time. Just whisk all the ingredients together!

You can eat these onion rings as a side to your burger and pile them on top. We piled them onto our Beef Short Rib sliders! 

Ingredients 

LIME AIOLI

  • 1/3 cup mayo
  • 1 tablespoon ketchup
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 clove garlic finely minced
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 tablespoon lime juice

ONION RINGS

  • 2 large sweet onions rough skins removed, cut into 1/2 inch rings and separated
  • 1 cup buttermilk
  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg beaten
  • 1–1 1/2 cups beer
  • Vegetable oil for frying

INSTRUCTIONS

In a small bowl combine mayo, ketchup, 1/4 teaspoon black pepper, 1/8 teaspoon ground cayenne pepper, garlic, olive oil, and lime juice.

Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can. Separate the onion slices and place them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they’re submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.

Set 1/4 cup of flour aside on a shallow plate. In a medium bowl combine 1 cup flour, 1/4 teaspoon ground cayenne pepper, cumin, 1/2 teaspoon black pepper, garlic powder, beaten egg and 1 cup to 1 1/2 cups beer depending on how thick you want the batter.

Heat oil to 375 degrees. Dip onion rings in flour on a shallow plate and then into batter. 

Fry battered onion rings in the hot oil until browned, about 4 minutes. Place on paper towels while working in small batches.

Serve hot with Lime aioli or pile them on top of your sandwich!