Dining With Dani » Appetizers

Spicy Pepperoni and Pineapple Pinwheels

Danielle @ DiningWithDani — Mon, 13 Jan 2014 14:44:04 +0000

I am very excited about this post because it’s my first ever link-up party post! The fabulous group of bloggers are all doing tailgating recipes, so definitely make sure you check them all out for inspiration for all your football watching. I decided to make pinwheels inspired by pizza I had last week — pepperoni, pineapple, and jalapeno. It sounds weird, I know, but it tastes amazing. They are an easy way to get a filling fix during the big game.

Recipe: Spicy Pepperoni and Pineapple Pinwheels

Makes 20 pinwheels

What You Need:

2 seamless rolled dough sheets
1/4 cup pepperoni slices
1/4 cup diced pineapple
2 tablespoons diced jalapenos
1/2 cup mozzerella cheese
1/2 cup pizza sauceWhat To Do:1. Pre-heat the oven to 350 F.2. Carefully unroll the dough. Using a pastry brush, lightly spread half the sauce onto the top. Sprinkle half the cheese evenly over the sauce.
3. Top with half of the pepperoni, pineapple, and jalapeno. Starting at one of the long ends, roll the dough back up.

4. Repeat this process with the remaining ingredients. Refrigerate both logs for at least an hour.

4. Cut each log into 1/2 inch thick slices. Place onto a baking sheet.

5. Bake for 15 minutes, or until the dough begins to brown.

Click the aodrable blue frog below to see the other tailgating recipes!:

Cheesy BBQ Bacon Deviled Eggs

Danielle @ DiningWithDani — Wed, 04 Sep 2013 20:50:54 +0000

Tomorrow officially starts football season. Isn’t that crazy? It feels like the Superbowl was just a few months ago. I live in Texas, but I always root for the NY Giants. They aren’t looking too hot in pre-season, but I am just going to have faith that they’ll step up their game. To celebrate the return of America’s favorite past time, and to use up the rest of the hardboiled eggs from my Tomato Basil Deviled Eggs recipe, I created these bad boys for a tailgaiting party.

Recipe: Cheesy BBQ Bacon Deviled Eggs

Makes 24

What You Need:

12 hard-boiled eggs, halved

3 tablespoons barbeque sauce

1/4 cup cheddar cheese, shredded

4 slices bacon, cooked and chopped
What to Do:

1. Gently scoop out the egg yolks and mash them all in a small bowl.

2. Mix the yolks with the remaining ingredients before scooping the filling back into the egg white.

3. Top with more bacon, if desired.

Tomato Basil Deviled Eggs

Danielle @ DiningWithDani — Thu, 29 Aug 2013 17:17:21 +0000

Deviled eggs are a staple of my family’s large get-togethers. Whether we’re all huddled around my aunt’s TV to watch the Superbowl or we’re celebrating Thanksgiving, someone is always required to bring a tray of deviled eggs. It then becomes a game to see who will luck out and actually get to eat one. Last Thanksgiving my cousin ate 5 of them in under a minute. Pure skill. I have taught many a younger relative how to make a standard deviled egg. Now it’s time to teach my friends and followers how to make a fancy version. These Tomato Basil Deviled Eggs are just as simple as the regular ones to make. You just omit the mustard, don’t go crazy on the mayo, and add in some good old faithful tomato paste. They actually taste like spaghetti sauce inside of an egg. I’m a fan.

Recipe: Tomato Basil Deviled Eggs

Makes 24 deviled eggs

What You Need:

1 dozen hard boiled eggs, peeled

3 tablespoons tomato paste

1 tablespoon mayonaise

1/4 cup fresh basil leaves, choppedWhat To Do:
1. Carefully slice the eggs longways, being careful not to break them.

2. Scoop the yolks into a small bowl.

3. Mash the yolks, adding the mayonnaise and the tomato paste.

4. Mix in the chopped basil before scooping the filling back into the eggs.

Southwest Black Bean Salsa

Danielle @ DiningWithDani — Sat, 02 Mar 2013 17:35:34 +0000

I am officially obsessed with Skinny Taste. Her recipes are so easy to make and they taste so delicious. This salsa may be even more addicting than the Shrimp Salsa I made from her page last week, which I thought would be impossible to beat from the way I scarfed it down.

I also was eager to try it so I could use this cup/spoon set my aunt gave me for my birthday. I love that I can now dish out individual servings of what I make ( and in a cute, fashionable way). Unfortunately, the wood board they sit on is long and my arms are short, so I’ll need more practice photographing their beauty.

Recipe: Southwest Black Bean Salsa adapted from Skinny Taste

Makes 8 servings

Calories: 108

What You Need:

1 can black beans, drained

1 ear yellow corn

1 medium tomato, chopped

1/4 red onion, chopped

1 small avocado, peeled and cubed

3 tablespoons lime juice

1 tablespoon EVOO

2 tablespoons cilantro

What To Do:

1. Mix all ingredients together except for avocado. Refridgerate 30 minutes.

2. Add avocado pieces and serve.

Shrimp Salsa

Danielle @ DiningWithDani — Thu, 21 Feb 2013 19:13:47 +0000

Fun fact: This past Christmas, my mother and I polished off an entire tray of cocktail shrimp by ourselves. This is an incident that I now like to refer to as “Fat Christmas”.

I really love shrimp though. It has a low calorie count but is still a good source of protein. That’s why when I found this shrimp salsa recipe at Skinny Taste, I knew I had to try it out as soon as possible.

I also thought it was funny that the Beanitos chips I discovered when I made the Almost Chipotle’s Corn Salsa were featured in her recipe. See? I am not crazy. Black bean chips are delicious!!

Recipe: Shrimp Salsa adapted from Skinny Taste

Makes 8 servings

Calories: 58

What You Need:

12 oz shrimp, cooked & peeled

6 roma tomatoes, diced

1/2 red onion, diced

2 tablespoons jalapenos, diced

1/4 cup cilantro leaves

4 tablespoons lime juice

What To Do:

1. Chop shrimp.

2. Mix all ingredients together in a large bowl.

3. Refridgerate for at least an hour.

Serve cold with Beanitos or another delicious chip of your choosing!

Almost Chipotle’s Corn Salsa

Danielle @ DiningWithDani — Tue, 12 Feb 2013 20:49:26 +0000

Happy Fat Tuesday! Are you doing anything special? I don’t really do anything for Mardi Gras, but I do use Fat Tuesday as a day to eat, eat, and eat some more.

Today’s post was supposed to be these amazing Blueberry Biscuits I found over at One Lovely Life, but when I made them they didn’t look so great. Don’t get me wrong, Emily’s recipe tasted phenomenal. My biscuits just were not pretty enough to photograph and share.

I did make a few other things for Fat Tuesday. I have to say that my photographs for the Almost-Famous version of Chipotle’s corn salsa are the most proud I have been of any pictures I have taken, food-related or otherwise, in a long time. It also tastes like the real deal. I can’t take credit for the awesome flavors, since I adapted a recipe I found at Garnish With Lemon. Make sure you make lots of this, because once you start eating it is so so hard to stop.

Recipe: Almost Chipotle’s Corn Salsa adapted from Garnish with Lemon

What You Need:

3 ears of corn, uncooked

1 poblano pepper, seeded and halfed

1 red onion, chopped

3 tablespoons lime juice

1 jalapeno, seeded and chopped

generous handful cilantro, chopped

1 teaspoon sugar

4 tablespoons lime juice

1 tablespoon EVOO

What You Do:

1. Place poblano halves on cookie sheet with the outside of the pepper facing up and broil for 10 minutes.

2. While the pepper broils, boil one small pot water. Slice kernels off of your ears of corn. When the water comes to a boil, add kernels for 3 minutes. Drain.

3. Take your poblano out of the oven and remove charred outer layer. Chop into small pieces.

4. Mix all ingredients together in a small bowl.

Serve with chips or in tacos.

Side note: The chips in the photographs are called Beanitos. I found them at Target and got them because not only were they on sale, but they are made with beans instead of corn and are also gluten-free. No one in my house wanted to try them. Their loss because they ROCKED.