Category for Appetizers

Hot & Nutty Buffalo Wings (bone-in and boneless)

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The classic Buffalo wing was said to have been invented at the Anchor Bar in Buffalo, New York on October 30, 1964. There are many versions as to how then owner, Teressa Bellissimo, developed

Bruschetta Topped with Heirloom Tomato, Basil and Grilled Oaxacan Cheese

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Bruschetta is an antipasto from the farming regions of Central Italy. Said to have originated around Tuscany, the idea of making bruschetta became a popular way for farmers to enjoy every crust of stale

Mussels Sauteed in Wine Broth

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There have been several times in my life when I was wowed by the taste of mussels in a creamy white wine broth, an elegant dish under any circumstances. When done correctly, the taste

Mango Watermelon Ceviche

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Ceviche is just one of those foods that is hard for those who’ve never made it to stomach.  To squeeze lime juice over raw fish and think it will be cooked without applying heat in

Guacamole Huevos Rellenos (Guacamole Deviled Eggs)

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Give your deviled eggs a protein-packed makeover. Deviled eggs are a popular appetizer, and I happen to love them. In this recipe, I used no mayonaisse or vegenaise. I simply made a batch of

Baked Taquitos and Fresh Guacamole (Tacs and Guac – Gluten-Free)

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Taquitos are an amazingly versatile food as they can be stuffed with almost anything from chicken, beef, pork or seafood or made vegetarian with squash, mushrooms and spinach or black beans and mashed sweet

Spicy Orange Drums of Heaven (Gluten-Free Option*)

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For years, I have remembered the chicken wings I had as a child at the Kon Tiki Ports restaurant in Chicago. I searched all over the internet for a recipe that looked and sounded

King Crab Stuffed Mushrooms (Gluten-Free)

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Fancy enough to be a sought-after appetizer at celebrations, but simple enough to make anytime, these crab stuffed mushrooms are pleasers in taste and texture. In order to keep healthy eating in mind, I

Baked Stuffed Squash Blossoms (Gluten- and Grain-free)

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Squash blossoms are popular in Mexican and Italian cooking, and it shouldn’t be surprising because the delicate beauty these edible flowers add to a recipe is undeniable. They are often added to soup, sauces