Spicy Peach Cream Cheese Dip

This is a super delicious and easy appetizer made with simply cream cheese, peach jam, mustard and horseradish.

I first tasted this dip in a friend house and since then I always make when entertaining, first because it is super easy, and second because everyone that tasted likes it…

This is such a simple dip or spread made with only a few ingredients…the combination of spicy, sweet and creamy is amazing…and the fun part is that you can adjust it all based on your taste…

I love to see the face of my guest when they try this dip for the first time…a mix of surprised (WOW) and what is in it? When I tell then, they are like…oh yes, I taste the horseradish…and they go for more and more.

– Why you need to try this dip?

Because it is super simple and so delicious…a crowd pleaser…and only uses a few ingredients.

– Can I adjust the recipe?

Of course…like it sweeter? No problem, use more jam. Care for more heat? Yes, add a bit or a lot more horseradish. Want it fat-free or low-fat? Absolutely, use fat-free of low-fat cream cheese. Want to be sugar free? Use sugar free jam…Don’t like peach jam? Use whatever jam or fruit spread you like…as you see the choices are all yours to make.

– How do you serve this appetizer?

You serve it with your favorite crackers, little toasts, chips, on whatever the spread can go on…

– Are you ready to try it?

Here we go…and please adjust to your taste.

Ingredients:

  • Cream cheese, 8 oz
  • ½ cup peach jam
  • ½ tablespoon mustard
  • 2-3 tablespoons horseradish

Method:

Spread the cream cheese in a dish and set aside.

In a small bowl, mix together the jam, mustard and horseradish.

Spread the jam mix on the cream cheese.

Place in the refrigerator for ½ hour (at least).

Serve with your favorite crackers, chips…

– Looking for more appetizers recipe? Please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Egg Salad with Ham Mini Phyllo Cup

Care for an easy, simple and nutritious finger food? These mini phyllo cup filled with creamy egg salad with ham not are only cute, they are delicious…and perfect for Easter!

The combination of the creamy egg salad with a bit of ham and the light and crispy phyllo cups are detectable for the palate.

– Why you should try this recipe?

It is the easiest and simplest finger food you can make…and they are so eye catching…

– Can I make my own phyllo cup?

Absolutely, I was just too lazy to make them, so I choose the short cut method, store bought.

– Is that possible to make these in advance?

Yes, by adding a layer of iceberg lettuce in the mini cups before adding the egg salad will keep the phyllo cup fresh and crispy.

– Should we get to the recipe?

Here we go…

Ingredients:

  • 3 hard boiled eggs
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons finely cubed ham
  • Fresh ground black pepper
  • 1 big iceberg lettuce leaf
  • Cilantro leaves, carrot, green peas for garnish

Method:

Refresh the phyllo cups by baking them in a 325F preheated oven for 3 to 4 minutes. Remove from the oven and let it cool completely.

Scoop the egg from the shell and place in a small bowl.

Using a fork, mash the egg as much as you can.  Add the desirable amount of black pepper and the ham. Mix until all the ingredients are blended together.

Cut the iceberg lettuce into small piece and lay gently inside the mini phyllo cup.

Using a mini scooper (1 tablespoon size) scoop the egg salad on the lettuce.

Garnish with cilantro leaf, carrot and or green pea.

Serve.

Before I forget…

– Looking for more egg recipes?  Please check the links below…

Did you know that eggs are considered one of the most nutritious food available? One egg contain in average 77 calories and it is packed with vitamins such as A, B12, B2, B5.  Also rich in phosphorus and selenium.

Thank you for visiting Color Your Recipes…have a colorful week!




Curry Beef Pinwheels

Pinwheels are great finger food for parties and these curry beef pinwheels are super easy to make and loaded with flavors.

These pinwheels are great because they are super easy to make and only require a few ingredients…they can be served as an appetizer, snacks or even as a side for soup or salad. They are at their best when warm…but still good at room temperature.

– Can I make them ahead?

Absolutely, you can bake them and freeze and refresh in the oven before serving or even freeze the pinwheels before baking and pop them in the oven when it is time to serve.

– Can I fill the pinwheels with other kind of meat?

Yes, please feel free to use your imagination, just make sure to you add a sort of binding ingredients when making the Swiss roll so the meat does not crumble off the wheels.  I used a bit of cheddar cheese.

– Should we head to the recipe?

Ingredients:

  • 1 package of ready-made puff pastry
  • 1 lb of lean ground meat
  • 2-3 garlic cloves finely minced
  • 1 medium onion finely chopped
  • 1 tablespoon olive oil
  • Curry powder to taste
  • Salt and fresh ground black pepper
  • 50 to 100 g grated Cheddar cheese
  • 1 egg slightly beaten

Method:

Heat olive oil in a frying pan or wok under medium heat, sauté the onion and garlic for a couple of minutes until fragrant and slightly golden brown.

Remove from the heat and set aside.

Stir fry the ground beef in the same pan, add salt, pepper and curry powder to your taste until golden brown.

Add the mixture of onion and garlic back to the ground beef and mix gently.

Remove from the heat and let it cool down.

While the curry beef is cooling preheat oven to 400oF and line a baking sheet with silicone mat of parchment paper.

Open the puff pastry sheets and carefully roll out

Divide the meat into two portions and spread the meat over the pastry, leaving approximately 1 inch at one of the shorter border. Sprinkle on the grated cheese and firmly and tightly roll the pastry like a Swiss roll.

Place the Swiss roll in the freezer for approximately 10 minutes.

Remove the roll from the freezer and slice it using a sharp knife.

Place the pinwheels on the baking trays, spacing them apart and brush the top of each one with the beaten egg.

Bake for 15 minutes or until golden brown on top.

Remove from the oven and allow to cool.

Serve warm.

– More appetizers recipe? Check these out…

Did you know that curry is a mix of many spices? Mainly a combination of cumin, coriander, ginger, turmeric and chilies. Curry is used in many Indian, Malaysian, Thai…and many other Southeast Asian cuisines.  It can be used as dry powder or added to stews with all kind of meat, chicken and vegetarian dishes.

Thank you for visiting Color Your Recipes…have a colorful week!




Beef Empanada

Slightly flaky crust filled with aromatic, moist, flavorful ground beef…perfect as finger food especially when entertaining.

– Where did I discover this recipe?

When I saw this recipe at Healthy World Cuisine I could not resist but try to make it…well Bobbi used pie crust for the empanadas and the crust look amazingly flaky and mouthwatering.

I chose to try a pre-made dough for empanadas and tapas…well, I must confess that the crust was not as flaky as I would like it to be, but for the convenience it is okay…it contained less fat therefore a bit crisp…

– Can you make it ahead?

Absolutely, you can use pre-made pie crust and make the beef filling in advance and even pre-filled the empanadas and store in the refrigerator until you are ready to place them in the oven.

I mainly followed the recipe from Healthy World Cuisine for the ground beef filling with minor modification  and it was so tasty, the slices of olives gave a nice Spanish touch to these empanadas, I highly recommend, especially as the holiday season is around the corner…great if you are entertaining or just as a nice treat for your family.

– Okay, let’s take a look at the recipe.

By the way, I literally stuffed the empanadas, therefore had only a little leftover of the beef filling.

Ingredients:

  • 1 package of pre-made empanada crust (12)
  • 1 lb ground lean beef
  • 1 small onion, finely chopped
  • 4 garlic cloves finely minced
  • 1 red bell pepper, chopped
  • 2 tablespoons tomato paste
  • ½ cup sliced green olive
  • 2 tablespoons red wine
  • ½ tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika
  • 1 teaspoon dry oregano
  • 2 teaspoons cumin
  • salt and pepper to taste
  • 1 egg, for egg wash

Method:

In a frying pan, add the olive oil under medium heat and saut the onion and garlic, until slightly golden brown and aromatic.  Add the ground beef and cook until browned. Add the bell pepper, tomato paste, wine, olive and all the spices. Cook for 2-3 minutes, add salt and pepper to taste.

Remove from the heat and let it cool.

Remove the pre-made empanada dough and place in a flat surface. Add in the middle approximately 2 tablespoons of the beef filling. Fold in half and press the edges around the half circle to seal. Make small folds throughout the edge. Repeat the same with all the remaining dough.

Brush the empanadas with the egg wash and bake in a pre-heated convection oven for 15 minutes at 3500F or until golden brown.

Serve hot.

I hope you enjoy this simple recipe for beef empanadas…

– More finger food recipes?

Take a look at some ideas below…

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Pumpkin Crackers

These crackers are crispy, light and packed with pumpkin, very versatile as you can top with all kind of stuff such as fresh or dry herbs, fresh ground black pepper, Himalayan salt, grated cheese…you name it.

– Pumpkin crackers…really?

Fall came and I realized that I had not baked or cooked anything with pumpkin…somehow I was in a weird mood…nothing really appealed to me…cake, bread or pie…yes, indeed weird  mood…when I saw that my homemade jar of crackers were about to hit the bottom…a little light flood my mind..and I had one of the “ah-ha” moment…why not pumpkin crackers?

– What can I top the crackers with?

I pretty much follow my recipe of homemade crackers, rolled it out thin and sprinkled one sheet with fresh grounded black pepper and the other one with fresh rosemary. Alternatively  you can add in the dough fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…as described in simple homemade crackers.

– Is it good?

Since it was mine first time using pumpkin puree for making crackers and really did not know what to expect, I halved the recipe from my regular measurement…and I must tell you that I regret…

The crackers were so good, light, crispy and all pumpkin color. We ate most of it plain, considering that there was black pepper and rosemary flavors…dip can be totally omitted so good these are.

– Let’s go to the recipe…

Ingredients:

  • 250 g all-purpose flour or bread flour
  • 15 g sugar
  • 4 g salt
  • 150 g pumpkin puree (not pumpkin pie filling)
  • 30 g butter, unsalted
  • Fresh ground black pepper
  • Fresh rosemary, finely chopped

Method:

Place all the ingredients, expect black pepper and rosemary in a mixer bowl. Attach the bowl and dough hook to the mixer. Turn the to speed 2 until a ball forms and all the ingredients are well incorporated.

Remove the dough from the mixer and place in a container with lid and let it rest for about 1 hour.

Once the gluten of the dough has relaxed, split the dough into two small balls.

Preheat the oven to 250F

Using a rolling pin, roll out the dough until approximately 14 x 11 in (35 x 28 cm) from the center to the edge, there is no need to be very precise.

Sprinkle freshly grounded black pepper on the pumpkin sheet, using the rolling pin gently roll until all the ground pepper are fixed into the dough. Repeat the same with the fresh rosemary.

Bake for approximately 40 minutes, turning the baking pan half way during the baking time to ensure even bake.

Remove from the oven, let it cool completely on a wire rack.

Roughly break the sheet into smaller rustic pieces.

Store in an air-tight container.

– More pumpkin recipes? Take a look at these…

Did you know that pumpkin has many healthy nutrients? Pumpkin is a rich source of dietary fiber, contains potassium and vitamin C which are known to lower blood pressure. Also antioxidant such as beta-carotene which could prevent degenerative eye disease.

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Sweet Mini Peppers with Onion and Zucchini

This is one of my favorite method to “roast” sweet mini peppers. It is super easy and fast…it’s lightly caramelized and perfect on bread, crackers or salad.

I love the colors of the sweet pepper, so summery and refreshing.  Many times we just eat them raw…crunchy and sweet, but sometimes I like to enhance the sweetness of the peppers by roasting…

I used to roast mini peppers in the oven…but since I got the air-fryer, this is my preferred way to “roast” almost anything…I love how even and caramelized the sweet peppers turned out in the air-fryer.  All the excess liquid, either from the washing or the pepper itself just drains out of the basket.

This recipe is very versatile, you can air-fry only the mini peppers or mix and match it with all kind of vegetables, I decided to go with zucchini and onion as I had them handy, but feel free to use whatever vegetable you have available such as carrots, eggplant, yellow squash…

Once the vegetables are air fried and seasoned you can keep them in the refrigerator for a few days and serve cold, which I love during warm weather.

Ingredients:

1 lb sweet pepper

1-2 zucchinis

1 medium size onion

Olive Oil

Balsamic Vinegar to taste

Freshly ground salt and pepper to taste

Method:

Preheat air fryer to 400F.

Wash and slice in half the sweet peppers and remove the seed. Slice the zucchini and the onion.

In a large bowl place the sweet mini peppers and drizzle with olive oil.

Carefully place the sweet peppers in the air fryer basket and let is cook for approximately 15 minutes. Make sure to shake the basket in between. Remove from the basket and place in a large bowl.

Do the same with the onion and zucchini. Once the onion and zucchini are done place them together with the sweet peppers.

Add salt and pepper and drizzle balsamic vinegar to taste.  Toss gently.

Serve warm or cold.

I hope you enjoy this simple method of roasting mini sweet peppers…for more air-fryer recipes, please check HERE.

 

Did you know that peppers contain large amount of antioxidants such as lycopene, beta carotene, lutein and zeaxanthin? These carotenoids are important, especially for the eyes.

Thank you for visiting Color Your Recipes…have a colorful week!




Persian Eggplant Dip

This is a very healthy and tasty dip made with roasted eggplants.  The recipe is simple and the trick to its delightful taste is the caramelized onion and golden garlic together with a hint mint…all together in a smoky, creamy and silky eggplant.

Since I had the eggplant dip (Kashke Badmjan) at a local Persian restaurant I wanted so bad to make it at home…when I noticed these huge, really huge eggplants at Trader Joe’s I saw the opportunity to try and I end up bringing home two of this gigantic eggplants.

Eggplants are healthy in spite of a large amount of water. Eggplants contain dietary fiber, vitamins and minerals.

After searching the internet for inspiration, I end up adapting today’s recipe from Minimalist Baker and Food 52.

This eggplant dip is delicious served with fresh pita bread or pita chips. Traditionally it is served with pita bread, but I love the combination of light and crispy pita chips with the creaminess of the eggplant…so it is up to you…

Ingredients:

  • 2 large eggplants (cut into 1/4 inch rounds // skin on)
  • 1 large onion, thinly sliced in half moon
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ½ teaspoon turmeric
  • Sea salt + ground pepper
  • Plain yogurt, Greek or regular

Method:

Wash and poke the eggplants with a fork, place them on a foil-lined pan. Roast in a preheated oven of 375 to 400F for about 45 min to 1 hour until the eggplants are soft.

While the eggplants are in the oven, caramelize the onion, preferably in a cast iron pan over medium heat to high heat. Add the onions.  Cook for a few minute until they start to soften, stirring so the heat distribute evenly.

Reduce the heat to medium low and continue stir once in a while so the onions brown equally. The onions will reduce and become more and more golden. Remove the onions from the pan once the onion developed a deep and caramelized flavor. Set aside.

In the same pan, add the minced garlic with the mint and let it turn golden under medium heat, stir constantly, so the garlic will not burn. Remove from the heat and add to the caramelized onion.

Once the eggplants are soft and somewhat the skin burnt Remove from the oven, let it cool and then remove the inside of the eggplant with a spoon. Mash the eggplant with a fork.

In the same cast iron skillet place the mashed eggplant, salt, pepper, turmeric and cook for a few minutes stirring constantly. Once the mixture is even, add the mixture of caramelized onion and garlic.

Cook for another 3 to 4 minutes, adjust more seasoning if necessary stirring frequently.

Before serving add plain yogurt. Serve warm or at room temperature.

I hope you enjoy this simple and easy recipe for an eggplant dip…you might want to take a look of Homemade Hummus or Jalapeno Artichoke Crab Dip recipes.

 

Did you know that eggplant is a fruit and classified as a berry? Moreover, the seeds of eggplants contain nicotinoid, which are substance related to the ones found in tobacco, both are species of nightshade plants.

Thank you for visiting Color Your Recipes….have a colorful week!




Jalapeno Artichoke and Crab Dip

Just by mixing two ready available products and you will have this creamy, rich, hearty crab dip… 

I learned this recipe while visiting a friend in Palm Desert and no need to mention that I liked so much that I made when we had a small family get together.  When my friend told me that she was planning to serve Jalapeno Artichoke and Crab dip I didn’t think much about it until I tried it.  I was a bit puzzle, as I had tried “Jalapeno Artichoke Dip”, from Costco, but never saw it with crab…and when she told me that she just added crab, I was like…”no wonder I have never seen it…this is really good!”.  I dressed it up a little by adding some greens…parsley…and a hint of black pepper.

It is pretty good as it is…cold, but better when slightly warm. So it is up to you to pop the dip into the oven for a few minutes or not. Just imagine loading your crackers with this creamy, spicy and packed with chunk of crabmeat…so, so, good!

 

Ingredients:

  • 1 container of ready jalapeno and artichoke dip
  • 1 lb crabmeat
  • Fresh parsley to taste
  • Fresh ground black pepper

Method:

Place the jalapeno/artichoke dip and crabmeat in a mixing bowl.  Mix gently as you do not want to keep some of the chunks of crabmeat intact.

Add parsley and black pepper to your taste and mix lightly.

Serve cold or warm with crackers, toasts, vegetables or with whatever your palate craves.

I hope you enjoy this simple and easy way to make a very flavorful seafood dip.

Did you know that crab meat is a good source of protein? Crabs are rich in mineral like all marine species.

Thanks for visiting Color Your Recipes…have a colorful day!

 




Homemade Crackers

This is an easy and simple recipe to have always fresh crackers and the fun thing is that you can spike with whatever herbs or spice you want.

First of all I hope you all had a great Thanksgiving with your love ones…my “couple” weeks off turned out to be almost one month…I was on vacation in Taiwan for 2 weeks and then I got sick right after getting back…so I decided to rest and put everything on hold. Thankfully I am back on my feet and so happy to be functioning as usual…with all that said, this supposed to be a simple post, but end up being so long…forgive me…I usually like to be brief knowing that everyone is so busy and just want to get straight to the point…

I got an invitation from HOPE FOODS to try their hummus and decided to make some crackers to go with it…so before I continue I would like to let you know that I got these hummus free of charge and I did not receive any compensation for this post and all the content and opinion in this post are solely mine.

HOPE hummus are organic and they come in a variety of flavors from avocado to chocolate, yes you read it right “chocolate”. I decided to try Spicy Avocado and Thai Coconut Curry Hummus…both were slightly spicy and so tasty…I especially like the Thai Coconut Curry Hummus maybe because it was very different. I was planning to use the hummus to make some dish, but we end up eating it all with homemade crackers and vegetables, this must tell you how much we enjoy it. I hope you get a chance to try…

With the holidays approaching, it is always good to have easy and flexible food around the house…and crackers are a “must have” for any gathering. Crackers go well with cheese, dips, jams, salad, you name it…and to think that homemade crackers are so easy to make, the recipe is pretty much the same as making bread, as a matter of fact when making bread sometimes I take half of the dough and add herbs, spices, whatever I feel in the mood to add in the crackers. So in one mixing I will have a loaf of bread and crackers…

Now, if I am planning to make crackers only I will substitute the butter for olive oil…so here is the basic recipe for homemade crackers, please feel free to mix and match all kind of flours such as rye, whole wheat, oat, flaxseed and so on.

Ingredients:

  • 500 g bread flour or mixture of various flours
  • 6 g salt
  • 6 g yeast
  • 30 g sugar
  • 60 g olive oil
  • 250 g water

Method:

In the mixing bowl add all the ingredients and mix until a smooth ball forms.

Divide the dough into half or thirds, depending on how many “flavors” you want.

Now the fun part…”coloring” or flavoring your dough…here are some examples and please feel free to mix and match…fresh finely chopped rosemary, oregano, thyme or any other herb, celery seeds, cumin, cardamom, ground pepper, curry powder, fennel seeds, smoked paprika, turmeric…and so on…the options are endless…

Add the amount of desired flavors to the dough and knead until they are all well incorporated.

Let the dough rise until it doubles of its original size.

Flat the dough (approximately 175 to 200g) using a rolling pin, as thin as you can on a silicone mat (42 x 30cm or 16 x 11.5 in). Cover and let it rest for approximately 20 to 30 minutes. Just before baking, punctuate the cracker sheet with fork to avoid air bubbles during baking. If desire, spray the cracker sheet with water and sprinkle sea salt.

Bake the cracker sheet in a preheated oven of 325F for approximately 10 to 15 minutes or until golden. Make sure to check often as the thin dough can burn very easily.

Let the cracker sheet cool in a wire rack. Break the cracker sheet randomly and store in an airtight container.

If you feel that the crackers are not totally crisp after cooling. Turn the oven to 300F and place only the crackers that need more baking for approximately 10 minutes and turn the oven off and leave the crackers inside until dry. Let it cool and store.

I hope you get to try making these crackers since they are so flexible…

Thank you for stopping by Color Your Recipes…have a colorful week!




Baked Zucchini Blossoms

This is a fun, delicate and exotic appetizer made with zucchini blossoms filled with creamy ricotta and baked to perfection. 

I got these zucchini blossoms when visiting the local farmer’s market…they were so beautiful therefore could not resist them…isn’t this an awesome way to celebrate the first day of summer?

One thing I knew…I did not want to fry them, and searched for a baked recipe…came across this recipe which I pretty much followed it with some changes.

These are so easy and very attractive little bites. By stuffing the flowers with ricotta, every bite is a combination of creamy ricotta with the crunchy panko…heavenly delicious! So if you come across zucchini blossoms, do not hesitate in getting them and try this simple recipe.

Ingredients:

  • Approximately 12 zucchini blossoms
  • 1 cup ricotta
  • Freshly chopped parsley to taste
  • Salt and pepper to taste
  • 1 egg
  • Panko

Method:

Preheat oven to 350F and prepare a baking try with parchment paper or aluminum paper.

Mix in a medium bowl ricotta, parsley, salt and pepper. Taste after mixing adjusting for more salt or pepper as desire.

Spoon the ricotta mixture to a small plastic sandwich, seal and make a small cut off by the corner.

In another bowl or deep plate beat the egg slightly and on the second bowl or deep dish place the panko.

Stuff the zucchini blossoms from the opening of the flower and after filling with the ricotta mix, twist gently the flower at the tip to hold the stuffing in.

Dip the filled zucchini flowers first in the egg and then into the panko, making sure that the whole flower is covered.

Place the coated flowers on the tray. Repeat the same procedure with the remaining zucchini blossoms and bake for 15 to 20 minutes.

Serve warm.

I you enjoy this simple appetizer recipes. you might want to check on the Appetizer’s recipe here at Color Your Recipes.

 

Did you know that zucchini blossoms are edible flowers? All the squash flowers are edible.

Thank you for stopping by Color Your Recipes…have a colorful week!