Food & Lifestyle Blog: BettyHakes.com » Recipe: Appetizer

Oranges, Mango and Avocado: My latest Appetizing Combination

Betty — Sun, 12 Feb 2012 23:08:33 +0000

I found myself staring at the fruit bowl on my table contemplating on which fruit I craved. The voice inside my head, said ALL! This is when I decided to see how it would taste if I combined the mango, avocado and orange. My little experiment, topped off with toasted pine nuts was DELICIOUS! Ahh, this is the joy of not-cooking and savoring the wonderful flavors nature brings us. I figured this would make a great salad for entertaining, especially in summer. Enjoy it my friends.

Ingredients:

1 mango, diced
1 avocado, diced
1 orange, segmented
1 T freeze dried basil (approx)*
1 T of good quality Avocado oil (approx, plus you can substitute with good quality Olive oil as well)
salt and pepper to taste
toasted pine nuts

Instructions: Add all ingredients to a large bowl, gently toss to combine. Top with pine nuts.

* Note, I’ll try fresh basil next time if I have it in stock.

Salsa it up for Memorial Day BBQ

Betty — Sat, 08 May 2010 13:30:00 +0000

Bored of the same old burgers, chicken and pork on the BBQ? Spice it up with some great dips and salsa’s that can be enjoyed with chips as an appetizer or to jazz up your regular meat recipes.

They are quick and easy! Check out my recipes:

Mango Salsa

Corn and Pepper Salsa

Guacamole

Enjoy!
Betty

Quick & Easy appetizers to bring to tonight’s party

Betty — Thu, 31 Dec 2009 19:29:52 +0000

Here’s a couple of ideas for tonight’s party:

Maple Pecan Tartlet

* Pecan Pie (I used this recipe but purchased ready made pie crust, plus made them into tartlets)
* Pressed & Grilled Cuban Style Sandwich
* Panini
* Hummus (I know this is out for ’09 — so might as well finish the year off right)
* White Bean Puree (this is the new year’s replacement for hummus)
* Tomato and Avocado canapes* Baked Brie (always a classic)
* Chocolate Covered Apple Bites with crushed Pretzels

Hope this helps!

Happy New Year! May 2010 Bring you all the Love, Peace and Joy in the world.

xoxox
Betty

Beer and Cheddar Cheese Risotto

Betty — Mon, 02 Mar 2009 01:33:00 +0000

This recipe came from my hankering for saffron risotto and not having all the usual ingredients! I didn’t have white wine – but I did have beer. I ran out of parmesan cheese – but I did have cheddar. Chicken broth? No, but I did have vegetable broth. This is when I came up with Beer and Cheddar Cheese Risotto!

My first try I used Corona beer, it was good, but I thought it could be better. Next time I tried this dish as an appetizer (pictured) with a pale ale. It was really good, but my good friend and beer connoisseur, Iva, recommend Nut Brown Ale or a Stout. Well I couldn’t find the stout, but the Nut Brown Ale hit the spot. Side note: it’s actually become my favorite to drink too!

This is a great side dish or appetizer with some pita chips. Enjoy! – Betty

http://www.gourmetbetty.com/Recipes/Beer-cheddar-cheese-risotto-recipe.htm

Vote for the Tomato and Avocado Canape recipe by GourmetBetty!

Betty — Wed, 17 Dec 2008 04:12:00 +0000

My Tomato and Avocado Canape recipe is a finalist in MarxFoods.com’s Party Food Recipe Contest. Now its time for the readers to vote on their favorite!

Would appreciate the vote on my recipe! Click below to vote.

Summer Salsa without tomatoes

Betty — Thu, 19 Jun 2008 03:17:00 +0000

I realize that many tomatoes around the nation are just fine and have no threat of Samonella. Although, unless you’re buying from a local farmer’s market – you may not want to take the risk.

So, what are you supposed to make when the summer party comes around and you’re craving “Chips and Salsa?” Seek an alternative.

You can make a corn and pepper salsa! This is a favorite for all my gatherings.

Check out the recipe for my corn and pepper salsa and I hope you enjoy it as much as my husband!

My best,

Betty

Dinner Divas Club love the new twist on a Cuban Shrimp Classic

Betty — Wed, 28 May 2008 14:56:00 +0000

As some of you may know I am a member of a local Dinner Divas Club where we meet once a month and try out different recipes. So basically, the other members are part of my selected “culinary guinea pigs” (and yes, I just made that up!).

Last night it was my turn to make the dinner. I knew I wanted to perfect the Camarones Enchilados recipe (Cuban Style Shrimp in Tomato based sauce) from my mom, but I also wanted to add a new modern twist to it. So, after I made the sauce and cooked the shrimp, I removed the shrimp and used used the enchilado sauce to cook the spinach and then placed that in a Parmesan crisp cup. For next time, I would change the Parmesan cup to a small crisp round and serve that to the side of the mixture with shrimp on top. The large cup was a little messy.

Here’s the recipe: http://www.gourmetbetty.com/Recipes/shrimp-enchilado-with-spinach.htm I hope you enjoy it. I would love to hear your comments back on your thoughts.