Texas Caviar

Prep Time: 30 minutes | Cook Time: None | Stand Time: 30 minutes – 1 hour |Total Time: 1 hour –  1 hour, 30 minutes | Serves: 20 – 25

Yumm. Just yumm. This is an addictive dip. The textures, the flavors of tang and fresh herbs are downright delicious. You may not want to share once you taste it!

You may find Texas Caviar under a different name, aka Cowboy Salsa or Cowboy Caviar.

This is a party food; it makes quite a bit. You can halve the recipe. Reserve the remaining beans and corn for another recipe, such as a soup or chili. Use 1 bell pepper instead of two colors.

Protein and veggies in one! Lots of goodness and fiber. Serve with chips. Oh, heck, just use a spoon. It’s that good. And it’s gluten-free, egg-free, nut-free, and dairy-free!

The bell peppers can be any color. I have different colors listed, but that’s more for aesthetics. However, most colors other than green have a bit more sweetness. I know the common green variety is generally less expensive, so purchase as you desire.

My recipe calls for cilantro and Italian parsley. There is so much flavor in Italian parsley, and it goes very well here. If you prefer, you may use only one herb, but… it really is good with both! But be sure to use fresh herbs. Dried will not taste as fresh, nor will the texture be as good. The same goes for the green onions; don’t use freeze-dried.

Speaking of using fresh ingredients, use a real garlic clove, not jarred garlic or garlic powder. The taste of a real garlic clove freshly grated into the dressing is divine.

Using Roma, cherry, or grape tomatoes are the better choice. Some tomatoes contain a lot of liquid that can dilute your homemade dressing.

The homemade dressing tastes so much better than store-bought. If you use a store-bought bottle of Italian salad dressing, your Texas Caviar will taste like your pasta salad. Let’s bring freshness to this appetizer. And be sure to give the dressing standing time, allowing the flavors to marry and get happy. It makes a difference.

Still on the fence? Just make it. You’ll be glad you did.

Enjoy!

Tomato Deviled Eggs

Prep Time: 20 minutes | Cook Time: 13 – 14 minutes | Chill Time: 15 minutes |Total Time: 50 minutes | Serves: 12

This is not an April Fool’s joke. Do not adjust your screen.

Tomato paste gives color, flavor, and slight flair to the traditional deviled eggs. But, there is so much more that elevates these to Wow.

Deviled eggs are a traditional Easter side dish or appetizer here in the United States. It seems to reflect spring, something we are happy to embrace after the cold, snowy days behind us and sunny skies, blooming flowers, and potlucks to look forward to.

Steaming the eggs instead of boiling them seems to bring more success of easy-peeling. If you have a method of making “easy-peel” hard-boiled eggs that works for you, by all means, continue to use it. The first time I saw the steaming method, it was on a video by America’s Test Kitchen. Now the recipe is everywhere online.

I have avocado mayonnaise listed in the ingredients. You are welcome to use regular mayo. My family has steered away from seed oils as much as possible, but you can certainly use regular mayo in this recipe. I recommend Duke’s Real Mayonnaise (with the yellow label).

Smoked paprika is not just smoked paprika. First of all, the fresher the product, the better the flavor and aroma. Second, brands matter. Small businesses that specialize in spices are marks above the “national brands.” You know, the ones with the red caps? I have been ordering spices from 3 spice-specialty stores that are just incredible. If you’re interested, message me, and I can pass those companies along to you.

I chose Hungarian Smoked Paprika due to its rich color and intensity of flavor. You can certainly use a more common smoked paprika. They can often be found at Home Goods stores.

The recipe comes together easily, especially if you’ve made deviled eggs before. There are steps, but nothing difficult. The recipe can be easily doubled.

Love deviled likes like I do?? Check out my other recipes with lots of flair! Thai Deviled Eggs, Greek Deviled Eggs, and Curried Deviled Eggs.

Enjoy!

Fresh Tomato Bruschetta

This classic appetizer is timeless, simple, and super-flavorful – if you use the best ingredients you can get your hands on. I truly believe that’s what elevates an excellent Bruschetta over a bland one.

Use tomatoes that are firm and have little moisture to them, such as cherry tomatoes (pictured) or Romas. Save the beefsteaks for juicy, smoky burgers from the grill. The less liquid the better, so you taste a balance of the tomatoes, oil, balsamic, garlic, etc. You want to be able to taste and experience the flavor that you have poured your heart, soul, and money into.

If you can purchase your oil and vinegar from a specialty shop, the higher the quality. And, yes I know, the price can be different than what you see in your typical grocery store. If I can sell you on anything today, it’s get an excellent-quality extra-virgin olive oil (or infused olive oil) and an aged traditional, dark balsamic vinegar. My favorite brand/store is Abingdon Olive Oil Company. We have been purchasing from them for years, and have never been disappointed. You are encouraged to taste, which allows you to purchase with confidence.

This recipe easily doubles. You can make the tomato topping a few hours earlier if necessary. Tomatoes do not like refrigeration; I wouldn’t refrigerate for a whole day. This is a recipe where respect for the ingredients and their idiosyncrasies take priority over your schedule (if you want the best results for this appetizer).

Enjoy!

Sweet Potato Galette with Thyme and Lemon

Prep Time: 2 hours | Cook Time: 45 – 55 minutes | Total Time: 3 hours | Serves: 8

Mmmmm… most people probably think of a fruit filling when they hear the word “galette,” but I really wanted to go a little beyond the traditional, something with flair. This French free-form pastry is simply composed with a crust and filling. The fillings can be sweet or savory, and are so versatile that you can make a galette into a side dish, appetizer, the main dish, or dessert. You can make them the sharable size that serves 8 (as this recipe instructs), or small enough to satisfy one.

They do take a little planning, but once you make a couple galettes, you’ll learn the process and will be able to whip them up for any occasion.

#1: Read through the recipe a couple of times. There’s a lot to this recipe, but it is so worth it.
#2: Mise en place: have as much prepped as you possibly can.
#3: be sure you have transferred the rolled dough on parchment before adding the sweet potatoes. It is a hassle to transfer the filled dough from your cutting board to parchment. (Please, just trust me. Don’t ask me how I know.)

I went on a short galette kick and made my Chipotle Sweet Potato Galette with Pepper and Parmesan Crust and this savory Sweet Potato Galette with Thyme and Lemon. Garlic and thyme come together in the filling, melded between layers of thinly sliced sweet potato. But it doesn’t stop with the filling. My crust had to have some personality, too. The crust adds a little zing from lemon zest, and freshly-cracked black pepper adds some “bite” and heat. It is a mouthful of WOW.

Just a few things beforehand… You’ll need to clear off some counter space for rolling out the dough (into 14 – 15” actually) and a microplane helps zest the lemon into fine flecks for the dough. Be sure to chill the dough before rolling it; it’s a very soft dough.

Don’t worry about making the dough perfectly round or the edges perfectly trimmed. A galette is a freeform wonder. Enjoy making it. Have fun with your food.

If you don’t have a mandoline, a very sharp knife and cutting board will work fine for slicing the sweet potatoes. Mandolins are super-handy, though.

I have used a combo of traditional orange sweet potatoes and purple sweet potatoes we found at an Amish Farmers’ Market in Englewood, TN. I used the purple in our Thanksgiving sweet potato casserole this year, and it was so fun! We found them to be slightly sweeter than the orange variety. You can use all orange sweet potatoes!

The dough can be halved and made into 2 smaller galettes.

Recipe and photos updated 12.13.2025.

Enjoy!

Spicy Smoky Party Nuts

Prep Time: 15 minutes | Cook Time: 30 – 35 minutes | Cool Time: 1 hour | Total Time: 1  hour, 50 minutes | Serves: 10 – 12

Are you a sweet or salty grazer when it comes to a party spread? I would pick French Onion Dip and Ruffles chips over cake any day. It’s even better when the nuts have been seasoned and roasted by someone instead of a purchased bag of smoky nuts. Those generally are overpowered by salt. Making them at home gives you control over how much salt and what flavors go into your party nuts. You get to customize your recipe!

I chose a spicy and smoky route to my recipe. I added a touch of brown sugar to the mix; I didn’t want a dominating sweet flavor, but enough to balance out the savory notes.

This is a very simple recipe. I believe the cooling process takes the longest, but I suppose that could be the hardest part, too, if you don’t have a lot of patience. Okay, eating slightly warm nuts is very satisfying and so yummy. I will list “cool completely” in the recipe below, but eat at your own discretion (and enjoyment!).

Here’s a good tip… follow the instructions in the recipe. Don’t just mix the oil and spices together. It will not coat the nuts as you want it to. (It will become almost paste-like and get into the crevices of the nuts and burn.) Toss the nuts in the oil mixture, then sprinkle on the dry seasoning. Trust me.

The nuts make great gifts for the holidays! Place them in a glass jar with a tight-fitting lid, ribbon or bow, and gift!

I also have a recipe called Stovetop Smoky and Spicy Pecans. This recipe is made on the stovetop, sweet, and pecans only. The Spicy Smoky Party Nuts are roasted in the oven, more savory, and consist of a variety of mixed, whole nuts. Both recipes are flavorful and easy!

Be sure to read about seasonings in Notes.

Enjoy!

Fried Green Tomatoes with Remoulade

Another Lowcountry recipe inspired by a recent trip to Charleston, NC with my daughter. If you’ve never experienced Lowcountry cooking, just make the trip to the east coast! Fried Green Tomatoes make an appearance on almost every menu. So delicious! Experience crispy breading, slightly tart tomatoes, and (usually served with) a savory dip.

Mise en place is a must! Have all your ingredients prepped and ready to go. Even have the Remoulade made beforehand. The process for Fried Green Tomatoes moves quickly and requires your attention. This recipe does not do well having to wait on you in the middle of the process. Trust me.

Your oil temperature does matter. Probably every “fried green tomatoes” recipe you read will tell you to heat your oil to 350 degrees F. If the temperature of your oil is too low, the breading will become a soggy mess. If the temperature is too high, prepare for burning the breading. Goldilocks, aim for 350 degrees F. It’s just right.

Speaking of oil temps… an infrared (laser) thermometer is super-helpful for maintaining your oil temperature. It’s easier than a probe thermometer in this case. My husband has one due to his job, so we had one conveniently at the house. But, if you fry often, it may be a good investment. They’re not outrageously expensive if you’re going to get a lot of use out of it.

Old Bay is salty! Start with adding 1 teaspoon to the Remoulade, and tasting after combining all the ingredients. Add more, ½ teaspoon at a time, until desired tastes.

Green tomatoes are firm, a big tart, having not turned red and sweet yet. When you purchase your green tomatoes, you don’t have a long time before putting them through this recipe. They’ll start to turn yellow-ish and red-ish and begin to sweeten the longer they stay in the counter. You have a window, so keep that in mind.

Seriouseats.com has some wonderful information and guidelines for fried green tomatoes!

I love the brine from a jar of cherry peppers for the acid in this dish. Some other online recipes call for vinegar, lemon juice, caper brine, etc., but I prefer the cherry pepper’s brine. Banana pepper brine will work well, too, if that’s what you have in your fridge. I use cherry peppers in my Pimento Cheese, Russian Dressing, and Tangy Tuna Salad.

Enjoy!

Pizza Meatballs

This recipe was developed as a collaboration with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste as you browse. I love that about this store! You’re not guessing; you can make a confident purchase. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.

This Pizza Seasoning Spice Blend was one I was very happy to work with. Ideas for this spice were all over the place, but I landed on meatballs. These are really yummy and yummier – is that even a real word? – under a blanket of warm marinara and melty cheese. Talk about a delicious appetizer for the holidays, birthdays, football parties, or food prep for your work week!

I was tempted to add garlic and onion powders, but I decided to let the Pizza Seasoning speak for itself. It is salty enough that I did not have to add any salt or pepper. The Pizza Seasoning held its own.

The recipe can easily be halved. See Notes below recipe card for more info and tips.

Enjoy!

Stuffed Brie

Prep Time: 30 minutes | Cook Time: 25 – 35 minutes | Total Time: 1 hour | Serves: 8 – 10

Spreaders/knives by Inox Artisans.

I like to add a bit of flair to simple recipes, just to elevate the simple. But, there are times the simple needn’t be altered.

You can find “all butter” puff pastry in the frozen department if you’re wanting a great flavor. Some brands use butter and seed oils. I tried both for this recipe. The all-butter needed longer baking time and “wept” a little underneath the pastry, but it was still very delicious, buttery, and flaky.

Fig jam or spread is usually found in the cheese sections of grocery stores. Our Oak Ridge, TN Kroger has pretty good options for cheeses, olives, and spreads. It’s convenient and very yummy. I have also found fig-apricot spread that would be very good with the brie.

Another ingredient that is optional, but I love, is fresh cranberries. Just a handful, dotted on the top of the jam brings a pop of color and flavor. Don’t buy a whole bag if you’re only going to use a few for this recipe, but here are some links if you’re wanting more cranberry recipes. Cranberry Orange Overnight Oats, Holiday Cranberry Dip, and “Decked Out” Cranberry Sauce with Plums and Apples.

Seriouseats.com has an informative article and recipe for Baked Brie. The author suggests “scoring” the rind before wrapping in the pastry, in order to create a very smooth, melting brie. They also suggest a “triple-cream” brie; the added fat lends a nice melty experience. Plus, it’s just a fun method to do.

Check out my Stovetop Smoky and Spicy Pecans and Shallot Dipping Oil. They make a nice addition to the Stuffed Brie. Stuffed Brie is also pretty and delicious with a charcuterie spread for guests for a fancy football party.

Enjoy!

Stovetop Smoky and Spicy Pecans

Prep Time: 5 minutes | Cook Time: 2 – 4 minutes | Cooling Time: 1 hour | Total Time: 1 hour, 10 minutes | Serves: 4 – 8

No oven, no egg whites, just simple ingredients in a small non-stick skillet and a sheet of parchment paper. Easy-Peasy.

This recipe uses Alderwood Smoked Sea Salt, Finely Ground White Pepper, and Cayenne Pepper Powder from The Spice and Tea Exchange in Blowing Rock, NC. The smokiness and heat are a delicious balance with the sugary coating.

I have collaborated with The Spice and Tea Exchange in Blowing Rock, NC. The store is fragrant and beautiful. Stop in if you’re traveling through the area. Drive the Blue Ridge Parkway, visit Boone and Blowing Rock, and take a ride on the historic Tweetsie Railroad.

The pecans make a great addition to charcuterie boards, tossed on salads, even given as gifts! I have served the pecans alongside Stuffed Brie.

Enjoy!

Shallot Dipping Oil

Prep Time: 10 minutes | Cook Time: 1 hour, 15 minutes | Cool Time: 20 minutes |Total Time: 1 hour, 30 minutes | Serves: 4 – 6

With the holidays (quickly!) approaching, parties and hors d’oeuvres may be on your mind. Here is a take on dipping oil that is oh, so delicious!

Shallot Sea Salt, developed by and only sold at The Spice and Tea Exchange’s Blowing Rock, NC location has become a favorite spice that they sell. I think it’s pretty awesome that they have a specialty salt. Love shallot flavor, too? See my Crustless Broccoli Shallot Ham Quiche!

We don’t entertain quite like we used to and I have to say, I really miss the charcuterie boards and pre-dinner snacking. The “small bites” are just fun.

Bringing my love for entertaining in harmony with the Shallot Sea Salt, I have developed this recipe for a “dipping oil” that highlights the vegetable. Shallots are the delicate, sweet relative to the onion. They are good used raw in salad dressings, while cooking them mellows them a bit. Shallots do have a bit of a garlicky flavor and aroma.

Taste the strained oil before you add more Shallot Sea Salt so that you don’t over salt. If that happens, you may add more extra-virgin olive oil to mellow out the salt.

This recipe easily doubles. Use the extra oil for salad dressings, sautéing, etc.

You could add a few handfuls of cherry or cocktail tomatoes to the shallots, pre-baking, for a variation of the oil. It would be a bit more acidic, the color would change, but it would be yummy.

Big note here… Making infused oils at home comes with guidelines that should be followed for safety’s sake. Use this oil within 3 days of making it. Keep it refrigerated. It cannot sit at room temperature. I have read multiple articles on the safety of homemade oils, and will stick to the 3 day rule.

Inox Artisans board in photos.

Enjoy!

See my other appetizers:
Whipped Feta with Vadouvan Curry
Mexican Shrimp Cocktail
Hummus
Olive and Cheese Bread
Dipping Oil with Parmesan
Jalapeno Poppers
Corn Dip
And multiple meatball recipes!