Paprika-infused pork bites are the ideal tapas recipe when you want something tasty and easy to make. This recipe is similar to the classic Torreznos recipe (pork belly deep fried in sunflower oil), but it is easier to make and only requires shallow pan frying. To make the ultimate party-pleaser pork bites, simply coat your pork pieces in your favorite spices and plenty of smoked paprika, marinate for at least 30 minutes, then shallow fry with some olive oil, garlic, and a little rosemary. Garnish with a squeeze of fresh lemon, and serve!
Parmesan Cheddar Basil Bites are a delicious appetizer perfect for any event or party! They are crisp outside but soft and tender inside.
Love spanish tapas, but not meat? Here are our 5 favorite vegetarian tapas recipes to try all year long.
Tomato Tartlets with Puff Pastry are a flaky, cheesy appetizer, brunch treat, or snack made in just 30 minutes. Each bite is a medley of flaky puff pastry, creamy ricotta, Italian herbs, and juicy tomatoes. Make individual tartlets or one large tart to be sliced and shared at your next party.
The perfect list of healthy appetizers to enjoy during all your holiday parties! Go ahead, indulge a little, these skinny recipes are perfectly delish!
Parmesan Cheddar Basil Bites are a delicious appetizer perfect for any event or party! They are crisp outside but soft and tender inside.
These spicy pork skewers, or Pinchos Morunos, are inspired by Moorish cuisine. Found in Omar Allibhoy's Tapas Revolution, they only take 15 minutes to make.
I have another zucchini recipe for you today; summer isn’t over quite yet! I’m home for the weekend to celebrate my mom’s birthday, which was earlier in the week, so I’ll keep today’s post semi-short and to the point. These zucchini bites are the best appetizer or snack served up with some marinara sauce. […]
Let the feasting commence.
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Broccoli Cheddar Quinoa Bites are bite-sized, protein-packed mini mac and cheese muffins made with quinoa, broccoli and cheddar cheese. Easy to make, great for kids! {gluten free} While my family is generally open to most new recipes I make, as with all things ‘new’ there can be a bit of hesitation. Even though we have quinoa...Read more
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a flavour bomb with every bite!
What’s old is new again. The classics have timeless appeal. They are forever favorites, often simple in preparation but loaded with flavor. When I was a kid, my mom would make these parmesan onion toasts that I could never get enough of. Although I was never a huge fan of mayonnaise, I did not seem to mind it in these little appetizers. She would make the parmesan onion mixture and slather on a those little rye breads and bake in the oven until bubbly. Other times it would be on white bread, but always bubbly. They were one of those treats that came around every once in a while and when they did, good time were had by all. (Click "Read More" below to continue post) My Aunt Mary would often make these too. She called them her little supremes. Supreme was one of her favorite words. A year ago I took my Aunt to lunch to catch up and she had just turned 94. When we got into the car, she exclaimed that she just got her drivers license renewed and was quite proud. I was the driver for the day, although I am sure we would have gotten to the restaurant just fine. Aunt Mary had given me her handicap placard to use for us to park close. I was a bit trepidatious to use since I wasn’t the person needing it, but I knew it would highly benefit her. However, when we pulled up, there were 5 handicap parking spots that were all taken. Thus I said, I will drop you here and park really quick then come get you. Once I parked and got to her, a very nice gentleman a bit younger than me was escorting her to the door. I thanked him and we proceed to get seated at our table. Once we sat down, got our drinks and pursued the menu, my Aunt said to me – “I’ve still got it”. I smiled. I have been thinking about these little treats for sometime and thought they would be a perfect Friday Night Bite. A bit of nostalgia on a plate and a glass of cabernet in my hand – here’s a toast to my Mom and Aunt! Parmesan Onion Canapés ¾ Cup Onion, finely minced 1 Tablespoon Sour Cream 2 Tablespoon Mayonnaise 1/3 Cup Grated Parmesan Cheese Smoked Paprika 5 to 6 Sliced Firm White Bread Preheat oven to 400 degrees. In a mixing bowl add the onion, sour cream, mayonnaise and parmesan cheese and mix well. Use a 1 ½ inch round cookie cutter and cut 24 rounds from the bread. Lay on a cookie sheet. Top each one with a teaspoon of the onion mixture and sprinkle with a touch of the smoked paprika on top of each. Bake for 8 to 12 minutes or until golden brown and bubbly. Remove from the oven and let cool for a minute before enjoying.
This is one of my mum's recipes, from her hand written cookbook that I now have. I have no idea where this recipe originally came from, but even so, I adapted it a little. Her recipe added 1/3 cup oil, but I think it's fine without it. There is enough fat from the bacon, cheese and eggs. If you feel the need, add it. It's quite surprising how simple this recipe is, yet so tasty - you can taste everything. Bacon. Onion. Egg. Cheese. You can kind of taste the zucchini, but it's not too much. Zucchini barely tastes of anything on it's own anyway, it's one of those vegetables that loves to absorb the flavours of everything around it. Maybe this is one of those dishes I can feed to my kids, and sneak in some vegetables... I love to eat this (yes, almost the whole pan) for breakfast, then some for brunch, a slice for lunch and then whatever is left warmed up for dinner. It is super simple and quick to put together, yet you will have everyone raving. Serve it with a crisp salad, some crusty fresh bread and you have a meal. Zucchini Slice Makes one 8 x 8 pan 4 green zucchini, shredded 1 onion, minced 3 slices bacon, rind removed, sliced and cooked 1 & 1/2 cups cheddar cheese (I used 2 YO cheddar) 1 cup flour 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground black pepper 5 eggs, lightly beaten Preheat oven to 350F. Lightly grease and line an 8x8 pan. Combine all ingredients in a large bowl. Mix well. Pour / spread into prepared pan, bake for 45 - 50 minutes, until top is golden and middle has set. Enjoy!
These 3 ingredient healthy Sweet Potato Quinoa Bites take just 10 minutes to prepare and are oven-baked to perfection - ready to eat in just 40 minutes!
This is a recipe courtesy of Mr Yotam-I-made-vegetables-sexy-Ottolenghi. But I added some parsley, and substituted his feta for ricotta. Charring the eggplant gives these a lovely smokiness. Makes …
This delicious chicken satay recipe is easy, authentic, and irresistible! Juicy, tender chicken skewers soaked in a flavorful marinade, cooked on the grill, and served with a rich and spicy peanut satay sauce.
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a flavour bomb with every bite!
Have you ever seen three grown men get excited over zucchini? Because I have to say that was definitely a new experience for me. Don't get me wrong-- there's a lot to love about these Cheesy Garlic Zucchini Bites. They're tender inside and crispy outside, kind of like what you'd expect out of a great...Read More »
Tasty eggplant patties made with eggplant, onion, garlic, cheese, almond meal and herbs. Egg-free, gluten-free, grain-free and low carb.
20 easy vegan tapas recipes, vegan versions of spain traditional tapas, how to make spain vegan tapas, vegetarian tapas recipes
Jezelf even in Spanje wanen? In dit artikel vind je 10 recepten voor heerlijke Spaanse pinchos (belegde mini broodjes) om thuis te maken.
De 50 lekkerste amuse hapjes warm, koud, vegetarisch, op lepel of in glaasje voor kerst of luxe Franse voor bruiloft,
Makes approximately 12 balls I simply used to adore arancini. Here we have a fusion of Italian, Greek and Indian – the result, very moreish and tasty savoury balls, absolutely delicious, and they’re gluten free . . . this recipe is therefore dedicated to my dear friend Caroline Rodo ! […]
