Shrimp, butter, garlic, lemon. Up the ante with some fresh herbs and a baguette and you’ve got yourself a crazy killer snack or appetizer.
Really, these shrimp ain’t no joke.
These shrimp could make a full meal for you and a friend on a warm sunny day. Make a double batch and pair these shrimp with a crusty bread for sucking up the herb butter at the bottom of the platter and you’ve got a great casual appetizer for a crowd. Toss these butter shrimp in some pasta for a bit more formality, but be prepared – you’ll want to eat it right out of the pan.
Looking for a great snack to serve at a party? Or maybe to eat while watching tonight’s Oscars? These recipes for guacamole and taco cups are just what you’re looking for, believe me. Each come together quickly, are made with few ingredients, and everyone loves them.
I like fried. I like pickles. I LOVE fried pickles.
Fried pickles and ranch dressing are a match that no one can keep apart. Sure, they’re both married to other things. Ranch to salad. Pickles, well pickles are pretty promiscuous actually, spreading their love with most anything, but you get my point. Fried pickles and ranch are a love affair no one can deny. They just set off fireworks in your mouth.
This past Christmas, my husband and I decided we’d take advantage of a good deal on the new T-Fal Actifry. I love a new kitchen appliance, and I love that the Actifry effectively “fries” anything you put in it with much less oil than is required by conventional fryers. The Actifry produces crispy fried anything with just 1-2 teaspoons of oil – any kind of oil, allowing you to fry your favourite foods in healty oils like olive and grapeseed. Wonderful!
One of the first things I had to try in my Actifry were french fries, of course. I’m a fry fanatic. The Actifry didn’t disappoint. Since then I’ve gotten a bit braver, making all kinds of fried goodies, including these breaded pickle chips.
We’ve made it to day 12 of The Frilly Apron’s 12 Days of Christmas! I can’t believe it. I had so much fun with this – I hope you’ve all enjoyed it as much as I have.
I’ve been making these spiced mixed nuts for a few years now and everyone loves them. They go great with a glass of wine, on a cheese tray, with a beer, or just on their own. They are quick and easy to throw together too. They also make a nice addition to a green salad.
This year I’ve decided to up the ante on this recipe by adding bacon. If you’d prefer to omit the bacon, this recipe will work just as well. You can also omit the maple syrup, and just double the sugar instead, if you’d like.
The savoury and sweet notes in these nuts make them appealing to everyone. Use whatever kinds of nuts you have on hand – any mixture will do. It’s a great way to use up any extras you might have left over from your baking.
I always double this recipe, since they get gobbled up quickly.
A healthy dip! A healthy dip!
Doesn’t everyone love a good dip? Of course they do. I’ve never once heard anyone say, “You know, dips just don’t do it for me. I’m kind of a potato chip purist.”
Dips are great for any occasion! Maybe you’re having a board game night with friends. Yup, dips are good for that. Maybe you’re having a movie night at home. Dips? Good for that too. With the holidays around the corner, you might need an appetizer or two for a party. You guessed it – a dip would be perfect for that.
This dip, a play on french onion soup, is warm, hearty, and cheesy. It goes as well with sliced veggies as it does with crackers or chips. The flavours mimic a classic soup that nearly everyone I know loves, even the people who wrinkle their noses up at soup. It’s sure to please everyone who tries it. It’s also healthy, making it a bit more gentle on the waistline.