I believe every day is worthy of celebration, but nothing beats a weekend appetizer hour with friends and family. One of my favorite indulgences for the week is enjoying a delicious drink over some light snacks. Life's a party after-all, so indulge a little. Bring these delicious snacks to life at your next happy hour and be happy!
1 pint cherry tomatoes, red or yellow
1 bunch basil leaves (about 18-30 leaves, the big ones can be cut in half)
8 ounces fresh mozzarella cheese
Balsamic vinegar, for drizzling
2-3 dozen long toothpicks/skewers
Cold Crab Dip Recipe
8 ounces Cream Cheese, (softened)
1/4 Cup Sour Cream
1 Tablespoon Fresh Lemon Juice
Zest of 1 Lemon
2 teaspoons Prepared Horseradish
1 teaspoon Garlic Powder
Pinch Salt/Pepper, (to taste)
2 Celery Stalks, (finely chopped)
1/2 Orange or Red Bell Pepper, (seeds removed, finely chopped)
Handful Fresh Parsley, (chopped)
16 ounces Lump Crab Meat, (drained completely)
Serve with lavash crackers, cucumbers and pita chips.
16 Ingredients Only
2 Lobster tails
1/4 cup Chives
1/4 cup Corn, Canned
1/2 cup Pinto beans
1 Roma tomato
1/2 cup Flour
2 Salt and pepper
1 Olive oil
1 bag Tortilla chips
2 tbsp Butter
3/4 cup Cheddar cheese, grated
3/4 cup Fontina cheese, grated
1 cup Gruyere cheese, grated
1 1/2 cups Milk
Prepare lobster tails by cutting them open and removing the shell. In a skillet, cook each side for 3 minutes or until meat is no longer translucent. Season and dice the lobster.
In a medium saucepan, melt butter on low heat. Add milk and slowly whisk in flour. Whisk continuously while slowly pouring in the cheese. Continue whisking until the mixture is thick and fully melted. Generously season the cheese sauce with salt and pepper. Remove from heat.
Place chips on a large plate. Top with warm cheese mixture, chives, tomatoes, corn, beans, radishes, avocados and lobster tails. Enjoy!