Showing posts with label appetizer recipes. Show all posts
Showing posts with label appetizer recipes. Show all posts

Sunday, September 1, 2024

Stuffed Portabella Mushrooms

These tasty stuffed portabella mushrooms are filled with well-seasoned pork, fresh spinach and tomato, roasted until golden brown. They make a rather hearty appetizer or serve as part of the main course with sides.

Food Lust People Love: These tasty stuffed portabella mushrooms are filled with well-seasoned pork, fresh spinach and tomato, roasted until golden brown. They make a rather hearty appetizer or serve as part of the main course with sides.

I have to start off today with an apology. Somehow most of the process photos for this recipe have gone missing so I have none to show you the steps of wilting the spinach, sautéing the vegetables or assembling the stuffing. 

It’s not complicated though so I hope my directions will suffice. We loved these stuffed mushrooms so much that I still wanted to share them. If you have any questions, please don’t hesitate to ask. 

Stuffed Portabella Mushrooms

Once I had mixed the stuffing together, I weighed it so I could divide by four and know how big to make the patties. The whole weight was 650g so each mushroom is filled with 162g of stuffing.  For those of you who do ounces, that's 23 1/4 oz and 5.8 oz, respectively. 

Ingredients
2 good handsful or 50g baby leaf spinach
2 tablespoons olive oil
2 cloves garlic
1 shallot
1 small tomato, cored
1 small red chili pepper
4 large Portobello mushrooms
1.1 lb or 500g lean ground pork
several sprigs fresh cilantro, hard stems removed, plus more for garnish
1/2 teaspoon fine sea salt and/or Cajun seasonings, to taste

Method
Cook the spinach with a drizzle of water in a covered pan until wilted. Scoop it into a strainer over a bowl and leave to drain.

Trim the stems from the mushrooms and discard any hard bits. Chop the tender parts. 

Mince the garlic, shallot, tomato, chili pepper and cilantro stems. 

Add the olive oil to the pan along with the minced vegetables and mushroom stems. Cook till softened, occasionally stirring and adding in any water that has dripped from the spinach. 

Remove from the heat and transfer to a mixing bowl that will fit the pork as well. Leave to cool. 

Use the back of a spoon to squeeze as much of the spinach water as you can into the pan, then tip the spinach on a cutting board and chop finely with a sharp knife. 

Add the spinach to the bowl with the sautéed vegetables. 

Once everything is cool, add in the pork, seasoning it with about a 1/2 teaspoon of fine sea salt or, if you prefer, Cajun seasonings. Mix well.

If cooking to serve immediately, preheat your oven to 400°F or 200°C.

Remove a small teaspoon of the stuffing mixture and cook it in a small frying pan. Taste when cooked through and add more salt or seasonings to the stuffing, if needed. 

Form your stuffing into four large patties (see note just above ingredient list) and place one on top of each mushroom. Press down gently. Drizzle the tops with olive oil. 


N.B. The prepared mushrooms may be covered with cling film and refrigerated for several hours, until you are ready to cook them. They will take a little longer to cook through when chilled. 

Roast the stuffed mushrooms in your preheated oven for 30-35 minutes or until the stuffing is browned and cooked through. 

Food Lust People Love: These tasty stuffed portabella mushrooms are filled with well-seasoned pork, fresh spinach and tomato, roasted until golden brown. They make a rather hearty appetizer or serve as part of the main course with sides.

Garnish with a little more cilantro, if desired.

Food Lust People Love: These tasty stuffed portabella mushrooms are filled with well-seasoned pork, fresh spinach and tomato, roasted until golden brown. They make a rather hearty appetizer or serve as part of the main course with sides.

Enjoy! 

It’s Sunday FunDay and today, this first day of September, we are celebrating National Mushroom Month by sharing mushroom recipes. Many thanks to our host, Wendy of A Day in the Life on the Farm.  Check out the recipe links below. 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.



Pin these Stuffed Portabella Mushrooms!

Food Lust People Love: These tasty stuffed portabella mushrooms are filled with well-seasoned pork, fresh spinach and tomato, roasted until golden brown. They make a rather hearty appetizer or serve as part of the main course with sides.

.

Tuesday, May 21, 2024

Korean Barbecue-style Meatballs

These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully! 

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

Serve these delightful sweet and savory bites simply with forks or toothpicks as an appetizer or with rice and/or vegetables as a main course. I like to drizzle the rice with kecap manis – sweet soy sauce – or just more regular soy sauce. Either way, the meatballs are wonderful and bursting with flavor.

Korean Barbecue-style Meatballs

The meatball mixture can be made ahead, covered and refrigerated for three hours or even overnight. You can use all beef for the mixture but make sure it is at least 80 lean/20 percent fat so you don’t end up with dry meatballs. I prefer the mix of beef and pork. This recipe is adapted from one in New York Times Cooking. cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs

Ingredients
8 oz or 225g ground beef 
8 oz or 225g ground pork 
4 whole green onions/scallions
2 in or 5cm knob fresh ginger, peeled
5 cloves garlic 
1/2 cup or 38g panko 
2 tablespoons low-sodium soy sauce
2 tablespoons gochujang paste
2 tablespoons, firmly packed, dark brown sugar
2 teaspoons toasted sesame oil
1/4 – 1/2 teaspoon fine sea salt
A few generous grinds of black pepper

Optional to garnish: chopped cilantro or parsley leaves

Method
Heat your oven to 425° or 218°C. Use a small food processor to mince the ginger, garlic and the white parts of your green onions. Chop the green part of the green onions with a sharp knife.


In a large bowl, combine all of the ingredients, including the minced items and the chopped green onion.  


Use your hands or a firm spatula to gently mix it all together till homogeneous.


At this point of any meatball or patty recipe, I always recommend you cook just a little of the mixture to see if it needs more salt. This pan is my tiny one for frying a single egg so you can see how little I cooked. Add more salt, if needed. 


Use a spoon or small cookie dough scoop to divide the meat mixture on to a baking pan lined with foil or a silicone liner. With damp hands, shape the meat into balls. As you can see from the baked photo. I made 27 bite-sized balls.


Bake until golden and cooked through, about 10-12 minutes. Broil for a further 2-3 minutes if you’d like them darker brown. The pan looks like the juices burned but I am here to tell you that once it cooled, we were scraping that off with our bare fingers and eating it! So good! 


Serve warm, sprinkled with a little chopped cilantro or parsley, if desired.

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

If you are going the rice route, pop the meatballs on top with a little extra soy or sweet soy sauce. 

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

Enjoy! 

Welcome to the 11th edition of the 2024 Alphabet Challenge, brought to you by the letter K. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the K recipes below:



Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 
K. Korean Barbecue-style Meatballs - this post!


Pin these Korean Barbecue-style Meatballs! 

Food Lust People Love: These tasty Korean barbecue-style meatballs are made with both pork and beef, seasoned with garlic, ginger, brown sugar, soy and gochujang paste. Roasted in a hot oven, they caramelize beautifully!

 .

Sunday, April 28, 2024

Quiche Lorraine Filled Portabella Mushrooms

Who needs a crust when garlicky mushrooms fulfill that role gorgeously in these Quiche Lorraine filled Portabella Mushrooms with Gruyère cheese and bacon! 

Food Lust People Love: Who needs a crust when garlicky mushrooms fulfill that role gorgeously in these Quiche Lorraine filled Portabella Mushrooms with Gruyère cheese and bacon?!

It’s not often that I find four reasonably equal large portabella mushrooms so when I do, I like to make a recipe that puts them center stage. I can’t bear to cut up such beautiful specimens and destroy their perfect shape and size. 

While I’ve made quiche Lorraine, that typical French recipe with bacon and Gruyère cheese, feel free to substitute your favorite cheese and perhaps ham, chicken or a cooked vegetable for the bacon.

Quiche Lorraine filled Portabella Mushrooms

I use store-bought already cooked bacon crumbles here but you can certainly fry up two or three strips of bacon then chop them with a sharp knife. These make a special first course or side for any meal. We actually ate them this time as a main course with salad and steamed baby broccoli on the side. A lovely meal!

Ingredients
4 large portabella mushrooms
2 cloves garlic
Olive oil
Fine sea salt
Freshly ground black pepper
1 egg
1/4 cup or 60ml cream
1/2 cup or 50g Gruyère cheese, grated, plus extra for topping
1/4 cup or 30g crispy bacon crumbles
Optional garnish: chopped chives

Method
Preheat your oven to 410°F or 210°C. 

Cut the stems off of the mushrooms, discarding any hard ends. If you have a vegetable stock bag in the freezer, pop the rest of the stems in there. 


Mince the garlic. Put the mushrooms cap side up in a baking pan.  Add the garlic and a drizzle of olive oil. Sprinkle lightly with salt and pepper. 


Roast in the hot oven for about 10-12 minutes. 

Meanwhile, in a mixing bowl, whisk the egg and add the cream. 


Stir in the grated cheese and bacon crumbles. 


Remove the filled mushrooms from the oven and leave to cool for about five minutes. 


Divide the quiche filling between the mushroom and sprinkle with a little extra grated cheese and some black pepper. 


Bake for 8-10 minutes or until the filling is just setting. Turn your oven on to broil for a few minutes to brown the tops. Keep a very close eye on the filling to make sure it doesn’t burn. 


Leave to set for a few minutes then garnish with a few chopped chives, if desired. Serve warm or at room temperature. 

Food Lust People Love: Who needs a crust when garlicky mushrooms fulfill that role gorgeously in these Quiche Lorraine filled Portabella Mushrooms with Gruyère cheese and bacon?!

Enjoy! 

It’s Sunday FunDay and today my blogger friends and I are sharing mushroom recipes! Check out the links below:


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.



Pin these Quiche Lorraine Filled
Portabella Mushrooms!

Food Lust People Love: Who needs a crust when garlicky mushrooms fulfill that role gorgeously in these Quiche Lorraine filled Portabella Mushrooms with Gruyère cheese and bacon?!

 .

Wednesday, April 10, 2024

Crispy Bacon-wrapped Chicken Hearts

Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good. 

Food Lust People Love: Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good.

At least a couple of times a year, we celebrate what we call Brazil Night, usually for our daughters’ birthdays. The meal starts with caipirinhas to drink and includes grilled chicken hearts and picanha (the cap of the rump, a popular cut in Brazil that has finally made its way stateside, much to our delight), black beans, rice, farofa (toasted manioc flour) and molha, which is very similar to pico de gallo. 

While I wouldn’t mess with the simple marinated chicken hearts we grill on skewers for a Brazil Night, I’ve long wanted to try wrapping them in bacon, similar to one of our favorite Christmas Eve appetizers: Angels on horseback aka smoked oysters wrapped in bacon. 

I am here to report that they were wonderful! Tender inside with crispy bacon on the outside. Definitely going on the “would make again” list!

Crispy Bacon-wrapped Chicken Hearts

This makes a bunch of chicken hearts, about 50. My husband and I munched on these for a couple of days since we weren’t throwing a party needing appetizers and it’s just the two of us at home. Still, no regrets. They are that tasty.

Ingredients
1.15 lb or 500g chicken hearts
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon fine sea salt
Freshly ground black pepper
1 lb or 450g thin cut smoked bacon

Method
Use a sharp knife to trim the fatty ends off of the hearts. This first step is optional and I totally skip it for the skewered chicken hearts we will grill over hot coals because the fatty ends get crispy. 


However, when wrapped with bacon and roasted in the oven, those fatty ends can’t crisp up as much, so I did trim mine somewhat. You don't have to get every last piece of fat off, just the majority, if you choose to trim. 

In a mixing bowl, stir the hearts in the lime juice, olive oil, salt with a few generous grinds of black pepper. 


Cover and refrigerate for one hour. When the hour is up, preheat your oven to 400°F or 200°C. 

Cut the bacon slices in three and wrap one piece around each chicken heart, securing it with a toothpick. A little tip: If one end of the bacon piece is fattier than the other, roll up from the meatier side so the fat is on the outside and can crispy up more. 


Place them on a large lined baking pan. I hate cleaning baked on grease so I line mine first with foil, then a silicone liner. 


Bake in your preheated oven for about 20-25 minutes or until the bacon is crispy and golden.


Drain on paper towels.


Transfer the hearts to a plate to serve. A glass of chilled rosé goes beautifully with them.

Food Lust People Love: Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good.

Enjoy! 

Welcome to the 9th edition of our 2024 Alphabet Challenge being brought to you by the letter H. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the H sponsored recipes below:



H: Crispy Bacon-wrapped Chicken Hearts - today's post!


Pin these Crispy Bacon-wrapped Chicken Hearts!

Food Lust People Love: Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good.

 .

Sunday, March 17, 2024

Prosciutto-wrapped Asparagus with Garlicky Baked Brie

This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

Food Lust People Love: This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

When my husband and I first got married, there were three things he absolutely would not eat. Asparagus was one of them. As I questioned his aversion more closely, it turned out that the only asparagus he’d ever tried was from a can. Tinned, as he and the rest of his British contingent would say. 

Well, I had to agree with him on that front. My mom LOVED canned asparagus – could, in fact, make a quick meal of it when she’d get home from work, just opening a can, eating the asparagus and, I’m stifling a gag here, drinking the salty juice. 

So we always had canned asparagus in the pantry. Occasionally it would turn up on the dinner table, slimy and soft. Ugh. Definitely NOT my favorite thing.

But when I got older, I discovered fresh asparagus. What a revelation! Pan-fried, roasted or steamed till just done, still a bit crunchy, fresh asparagus was nothing like its canned/tinned relative. A third cousin, twice removed, if you will. Removed to far, far away, please. 

I introduced my husband to fresh asparagus and suddenly, we were down to two things he would not eat. Score! (In case anyone is wondering, the other two were olives and beets. He loves olives now too. After almost 38 years of wedded bliss, I’ve given up on ever getting him to like beets. He will tolerate the golden ones roasted but it's okay. The more for me.)

Prosciutto-wrapped Asparagus with Garlicky Baked Brie 

As you can see from the photos, I have a small round baking dish that is expressly for the purpose of baking Brie or Camembert. If your dish is a bit larger, no worries. The Brie will still be delicious albeit a bit more spread out when it bakes. This recipe is inspired by one on deliciousmagazine.co.uk

N.B. This dish needs to be served right out of the oven. It can be assembled earlier in the day and kept refrigerated until ready for baking. Remove both pans from the fridge as you preheat your oven as not all oven-safe pans can go straight from chilled to a hot oven. 

Ingredients
1 round (8.8 oz or 250g) Brie 
1 clove garlic, thinly sliced
Black pepper
2-3 sprigs fresh thyme, stems discarded
12 slices prosciutto or parma ham
12 asparagus spears, hard ends trimmed
Olive oil to drizzle

Optional to serve: Some crusty bread

Method
Preheat your oven to 400°F or 200°C.

Carefully slice the top rind off of the Brie and put it in a small baking dish. (Discard the rind.) Spread the garlic and thyme leaves around then give the whole thing a couple of generous grinds of black pepper and a drizzle of olive oil.


Wrap a prosciutto slice around each asparagus spear and put them in a baking pan. Do not crowd them. We want them to crisp up so they can’t be jammed in close together. Drizzle with a little olive oil.


Put both the asparagus pan and the Brie baking dish in your hot oven for 10-15 minutes or until the prosciutto is crisp and the Brie is golden and melted.


Serve immediately while the melted Brie is still hot so you can dip the asparagus in it! The Brie is also fabulous spread on crusty bread, if you are serving some alongside it. 

Food Lust People Love: This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

Enjoy! 

It's Sunday FunDay and have we got some great recipes for you! Many thanks to our host, Sue from Palatable Pastime and her chosen seasonal ingredient, asparagus! 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Prosciutto-wrapped Asparagus with Garlicky Baked Brie!

Food Lust People Love: This Prosciutto-wrapped Asparagus with Garlicky Baked Brie is a quick appetizer that is more than the sum of its parts! It looks fancy but is so easy.

.


Wednesday, March 13, 2024

Baked Chicken and Feta Meatballs

Tasty and delicious, these baked chicken and feta meatballs are made with fresh cilantro and chili peppers and are finished with a squeeze of lemon juice, more feta and cilantro.

Food Lust People Lust: Tasty and delicious, these baked chicken and feta meatballs are made with fresh cilantro and chili peppers and are finished with a squeeze of lemon juice, more feta and cilantro.

If you are looking for a great meatball recipe bursting with flavor that works equally as well as an appetizer or stirred into a fresh tomato sauce, this is it! 

Our star ingredient, the feta, adds salt, sure, but also creaminess and a little tang, along with the yogurt. For a while there, these meatballs were on regular rotation at our house. It’s been a while though so I’ll be making them again soon. We love them!

Baked Chicken and Feta Meatballs

This recipe makes about 45 bite-size meatballs. I use a small 2 tablespoon scoop which makes them so easy to portion and roll. This recipe is adapted from one on New York Times Cooking

Ingredients
7 oz or 200g feta
Small bunch fresh cilantro (mine weighed about 3 1/2 oz or 100g)
¼ cup or 50g old-fashioned rolled oats
1 tablespoon plain Greek yogurt
2 small hot chili peppers
1 clove garlic
1 teaspoon fine sea salt
1 pound ground chicken (or sub ground turkey or pork)
2 tablespoons olive oil
1 lemon

Method
Wash the cilantro thoroughly and spin dry. Pinch off the hard stems and discard. Set aside 1/2 for sprinkling on when serving.

Chop your chili peppers and garlic and put them in a food processor with the other half of the cilantro. Process until finely chopped. 


Crumble your feta and set aside about 1/4 to sprinkle on for serving. Put the rest in a large mixing bowl and stir in the chopped cilantro mixture.


Mix in the oats along with the yogurt and salt.


Add the ground chicken, gently combining until you have a homogenous mixture.


Preheat your oven to 425°F or 218°C and prepare a baking pan by greasing it with the olive oil. For easy clean up, I like to line my pan first with heavy duty foil.

Use a scoop or a tablespoon to separate the chicken mixture in bite-sized pieces and place them on the prepared baking pan. Use damp (or oiled) hands to roll them into little balls. 


Bake the meatballs in your preheated oven until the bottoms are browned and the centers are no longer pink, 15 to 18 minutes.


Squeeze one half of the lemon over the pan, then use a wooden spoon to move the meatballs around, turning the browned side up, and scraping up any browned bits on the pan. 


Transfer to a serving plate and top with the reserved feta and cilantro. Cut the remaining lemon half into wedges and serve at the table for squeezing on top.

Food Lust People Lust: Tasty and delicious, these baked chicken and feta meatballs are made with fresh cilantro and chili peppers and are finished with a squeeze of lemon juice, more feta and cilantro.

Enjoy! 

Welcome to the sixth installment of our Alphabet Challenge for 2024. Today’s recipes are brought to you by the letter F. Many thanks to our challenge creator, Wendy of A Day in the Life on a Farm

Check out all the recipes brought to you by the letter F:



Here are my posts for the alphabet challenge, thus far: 
F: Baked Chicken and Feta Meatballs - Today's post!



Pin these Baked Chicken and Feta Meatballs!

Food Lust People Lust: Tasty and delicious, these baked chicken and feta meatballs are made with fresh cilantro and chili peppers and are finished with a squeeze of lemon juice, more feta and cilantro.

 .

Sunday, January 28, 2024

Chili-Fritoque

Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

Food Lust People Love: Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

Pronounced free-TOKΕ-ay, this dish is found on the World War II–era menu of the Original Mexican Restaurant in San Antonio. It was founded in 1899 and sadly closed in 1960. (There another restaurant by the same name now used by permission of the Farnsworths, the restaurant’s owners.) 

The original recipe included just beans but there was also a version called chiltoque with chili con carne instead of the beans. You know I had to take it one step farther and use both. As I was writing up this post, I google searched Chili-Fritoque and I'm not the only one who made this good decision.

Personally, why would anyone order just beans and cheese or just chili and cheese when you could add all three to this tasty corn chip dish? 

Chili-Fritoque

The recipe is adapted from The Texas Cookbook by Arthur and Bobbie Coleman, published in 1949.  For the chili con carne, homemade is always better than canned. I use this recipe here: Classic Chili con Carne. An oldie but goodie. 

Ingredients
2 cups or 360g cooked pinto beans (canned are fine but rinse them!)
2 cups or 540g chili con carne
2 cups (or more) broken tortilla chips (I'm a fan of more.)
2-4 small dried red chili peppers
1 cup or 113g grated cheddar or American cheese

For serving: sliced jalapeños 

Method
Preheat your oven to 350°F or 180°C. 

Use a coffee grinder or mortar and pestle to grind your dried chili peppers finely.


Mix the beans, chili con carne and ground chili peppers together in a large bowl. 


If you are baking all the chili-fritoque servings at once, mix in all the broken tortilla chips. 


If not, separate the mixture and the broken chips and only mix the chips into the portions that you are ready to bake and serve. Place the chip/mixture in individual baking dishes.


Divide cheese evenly, sprinkling a fair share over each one. 


Bake in your preheated oven just long enough to melt the cheese and heat the beans and chili through, about 10-15 minutes. You can broil right at the end if you’d like the cheese to brown a little. Top with a few slices of jalapeño. 


Serve with extra chips and a spoon for scooping, if desired. 

Food Lust People Love: Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

Enjoy! 

Tomorrow is National Corn Chip Day so my Sunday Fun Day friends and I are sharing recipes that will help you celebrate this foodie holiday. Check out the links below: 

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Chili-Fritoque appetizer!

Food Lust People Love: Sort of a precursor to nachos, chili-fritoque is a great appetizer made with broken tortilla chips, chili con carne and pinto beans, topped with cheese and jalapeños.

 .