Spicy Jalapeño Lime Burrata with homemade chips

Homemade tortilla chips, salsa and guacamole will always be a staple around here,

 but our favorite burrata cheese recently took a trip south of the border 

for a new Mexican appetizer!

Creamy, soft burrata is perfecto with lime juice and zest then

soaks up just touch of spice from thinly sliced jalapeños...

and the cheese gets even more decadent 

as you scoop it up with warm salted chips...

I have a feeling that Taco Tuesday will never be the same!

Spicy Jalapeño Lime Burrata

1 large ball of burrata
5-6 very thin slices of fresh jalapeño
juice of half a lime
drizzle of olive oil
lime zest for topping
dash of salt

Place burrata in a shallow bowl or dish.  Squeeze lime on top of cheese, drizzle with olive oil then top with jalapeño slices, lime zest and salt.  Serve with freshly fried tortilla chips. (I just fry corn tortillas that I cut into triangles in very hot vegetable oil until golden, drain on paper towel and lightly salt).

Delicious Citrus Tacolicious Recipe

This recipe is not just gorgeously full of delicious citrus, 

it's actually tacolicious.

The iconic Bay Area restaurant,

that never takes itself too seriously,

 where tacos are a way of life and everything that they make is a show stopping pleasure.

I have had this marked in my Tacolicious cookbook since I got it, 

and with our abundance of grapefruit, 

it was the perfect time to try 

Donnie's halibut crudo with citrus and capers.

Fresh flavorful ingredients...

     

make a beautiful bed for...

light white fish in a zesty dressing

Similar to a ceviche but so much more festive,

it's refreshing and simple, 

such a fun way to liven up dinner or serve as an appetizer.

The best way to say Hola to the new year!

Donnie's halibut crudo with citrus and capers
from tacolicious cookbook
Serves 6
1 lb. sushi-grade skinned halibut or other firm mild white fish fillet
6 tablespoons extra virgin olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons rice vinegar
1/2 serrano chile sliced crosswise paper-thin
1 shallot, minced
1/2 teaspoon agave nectar
Kosher salt and freshly ground black pepper
light green inner leaves of 1 head of celery
2 oranges and 2 ruby red grapefruit, peeled and I thinly sliced them into rounds
1 tablespoon drained capers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped mint
2 tablespoons chopped basil
2 radishes, thinly sliced
coarse sea salt for garnish

Cut the fish into pieces about 1/8" thick, 1" wide and 2" long

Stir together the oil, lime juice, and vinegar in a bowl.  Add the chile, shallot and agave nectar, season with kosher salt and pepper and stir to mix.  Add the fish, tossed gently to coat evenly, and let sit for about 5 minutes.

Place the celery leaves along the middle of a long serving platter. Alternate the oranges and grapefruit around the celery.

Using a slotted spoon, lift the fish from the dressing and arrange the pieces on top of the celery leaves.  Spoon the dressing over the fish and sprinkle with the capers, parsley, mint, basil and radishes.  Sprinkle with sea salt and serve.

Follow Alexis Murphy's board Viva Mexican Food and Parties on Pinterest.

bloomdesigns linkpartypalooza projectinspired

Salami Chips with Lemon, Basil Mozzarella

What do you do when your husband brings home

10 pounds of salami?

Make Salami Chips of course..

Crispy chips garnished with lemon zest and served with lemon, basil mozzarella,

it turns ordinary lunch meat into a party!

The lemon adds a fresh zing to the salty, savory chips...

and it's the perfect pairing for creamy mozzarella...

It happened by chance but it's my new favorite appetizer.

Baked Salami Chips

Preheat oven to 375 degrees

Place sliced salami on parchment paper lined baking pan

Cook approximately 7 to 8 minutes, until salami has browned but be careful, it burns quickly so keep an eye on it.  Remove chips from pan and place on paper towel lined plate to absorb any grease and cool.  When ready to serve zest a little lemon over the top of chips.

Lemon and Basil Mozzarella

Place 4oz. ball of ovoline mozzarella (packed in water and drained) in shallow bowl and squeeze juice from half a lemon over cheese. garnish with finely chopped basil, lemon zest and a pinch of salt.

Top Salami Chips with a bit of marinated mozzarella and have fun!

bloomdesigns

Marinated Mozzarella - The Easiest Cheesiest Appetizers

Delight your taste buds and amaze your guests -

Easy Cheesy Marinated Burrata and Mozzerlla are the appetizers of the Summer!

Burrata Cheese becomes

creamy, tangy and bright -

with a touch of salt, 

then marinated in lemon zest, 

lemon juice and garlic...

Served with a freshly sliced baguette, 

and topped with a basil leaf -

it's like sunshine on a plate.

Bocconcini Mozzarella,
turns festive and vibrant when flavored with lime and jalapeño pepper slices... 

The cheese takes on a slight pepper flavor but is not very spicy -

unless you eat the peppers themselves.

then all marinated in olive oil...

Served with corn chips -

it is a party on a plate.

Enjoy!

Marinated Lemon Garlic Burrata

8 oz container of Burrata Cheese

2 Tablespoons fresh lemon juice

Zest of one lemon

2 garlic cloves thinly sliced

1 cup extra virgin olive oil

1 Tablespoon salt

Basil leaves for garnish

Combine all ingredients in an airtight container and place in refrigerator at least 3 hours.  If burrata is not completely submerged in marinate liquid, flip the ball after an hour.  When ready to serve, drain most of the olive oil and place in serving dish.

Marinated Bocconcini Mozzarella with Lime & Jalapenos

8 oz container of Bocconcini Mozzarella 

Juice of one lime

Zest of one lime - reserve a small amount for serving

1 jalapeno pepper thinly sliced

1 cup extra virgin olive oil

1 tsp kosher salt

Combine all ingredients (I put them all in a mason jar) and let marinate in the refrigerator at least 3 hours.  Let stand at room temperature about 1/2 hour before serving.  Drain cheese and peppers from oil and place in serving dish.  Top with a touch of salt and lime zest and serve.

bloomdesigns tidymom shabbynest

Chicks, Dips, Milk and Bunnies - Must have Easter Treats!

The Hunt is Over!
These are the easiest Easter Treats
that are sure to have everyone hopping with joy.

Serve up some

Chicks and Dip 

And wash it all down with...

Milk and Bunnies!

These are my favorite things to serve, 

so simple to put together, festive, fun and it makes everyone smile-

they keep me from being an Easter Basket Case!

BBQ Chip Dip

I have never met a chip I didn't like.

BBQ Chips are high on my list but,
 in the land of "dip-able" chips, they are completely ignored.

After numerous trials and many opinions from my guinea pigs,
this is the debut of my...

Light, creamy with a hint of herbs...

perfect with the chip's spices

(but I don't discriminate, it is great with regular potato chips or veggies)

BBQ Chip Dip

8oz plain yogurt (I used Greek)

4oz softened cream cheese

2 tsp. Herbes de Provence

2 Tablespoons chopped chives

1 tsp. lemon juice

1/2 tsp garlic powder

dash of salt

mix all ingredients in blender and chill an hour before serving with chips

Happy Super Bowl!

shabby nest, tidymom, link party palooza, monday fun day, sunday showcase, skip to my lou, project inspired, homework,  bloom designs

Passport to Paris...French "Dip" for Bastille Day

I've got my passport all ready under the Eiffel Tower,

but I unfortunately I will not be in France for Bastille Day...

Instead we will be having

French "Dip" to celebrate...

Light, refreshing and with all French ingredients...

enjoyed with VIP view of the

Eiffel Tower!

Our French Dip

Mix together:

7.5 container Cream Fraiche

1 tsp Herbs de Provence

1 Tablespoon lemon juice

2 Tablespoons finely chopped shallots

2 Tablespoons chopped chives

1tsp fleur de sel

(or Kosher Salt, I am just trying to be French)

Chill mixture at least 1 hour

top with lemon peel and a few crispy fried shallots

Bon Appetit!

also on Tidy Mom, Tatertots and Jello, It's Overflowing, Too Much Time, Monday Funday, Marvelous Mondays, Sunday Showcase, Skip to my Lou, Project Inspired, 2 cup tuesday, Carolyn's Homework,  Whimsy Wednesday

Macaroni and Grilled Cheese

My son is a genius.

We were running errands this weekend,
when he randomly said,

"wouldn't it be great if you could combine 

Macaroni & Cheese and Grilled Cheese?"

Well,

we did it!

We cut sourdough bread into small squares...

buttered one side and toasted in a pan on the stove

(buttered side down, then buttered the other side and 

flipped so both sides were golden brown)

while the bread was still hot,

 we added grated cheddar cheese...

then topped with cooked mini macaroni
and more cheddar and/or Parmesan...

popped in the oven and
broiled for a minute until cheese melted...

Just a little bite of Heaven...

also on Homework, Pint Size Baker, Whimsy Wednesday, Twin Dragonfly Designs, Southern Lovely, Someday Crafts, Wildly Original,  Bloom Designs, Tidy Mom, Shabby Nest, Say G'day, Tatertots and Jello, Six Sisters, be different act normal, Its overflowing, Sundae Scoop, Marvelous Mondays