Just Call Me Fancy Pants | Tequila Shrimp

January 8, 2013 By 31 Comments

Tequila Shrimp | Once Upon a Recipe

Despite the fact that all of the holiday parties are over, it is important to have a few recipes on the ready so that you’re always in a position to entertain your friends. (Happy bellies = happy friends). It’s kind of a shame that we smush all of these wonderful parties/gatherings into the weeks surrounding Christmas and New Year’s Eve, no? I mean, it makes for a lot of partying and eating and drinking to do in a short amount of time. Forget the Freshman Fifteen. Hello Christmas Fifteen. Why not spread it out a little?

Tequila Shrimp | Once Upon a Recipe

Friends, I propose that we create a new holiday. Something to get us through the rest of the winter. January and February are such dreary months! Post-holiday lows combined with cold, dark days. It’s all a bit depressing if you ask me. What shall we call our new holiday?

…I am drawing a blank, but one thing I can be sure of is that it must involve lots of good food and beverages. Presents can be optional.

Tequila Shrimp | Once Upon a Recipe

And these tequila shrimp will be a must-serve item. I mean, come on – jumbo shrimp combined with tequila, lime, and cilantro? It’s like a shrimp marrying a margarita and having delicious babies. It’s super simple to create too. Sauté your shrimp with some onion, garlic, and tequila – all of which can be done in advance, no less – and then serve with cilantro, lime, and salt. In a jumbo martini glass (optional – see below). I made these tequila shrimp for a holiday party I hosted a few weeks ago and they were completely annihilated. Fancy pants without being finicky or stressful. Winning! Happy…Partymus!

Tequila Shrimp | Once Upon a Recipe

Tequila Shrimp

1/4 cup finely chopped onion

5 cloves garlic, minced

1/4 cup olive oil

2 pounds fresh shrimp, peeled and tails on (~40 large shrimp)

1/4 cup tequila

1/4 cup freshly squeezed lime juice

1/8-1/4 tsp. salt (to taste)

2 TBSP. cilantro, chopped

Sauté the onion and garlic in olive oil over medium heat for about 3 minutes. Add the tequila and the shrimp. Bring to a boil and cook, uncovered for 3-5 minutes, or until the shrimp are just pink. Refrigerate for at least two hours, or until ready to serve (up to 24 hours).

For the presentation: Combine the shrimp with the lime juice, salt, and cilantro. Toss together and serve over ice, preferably in an over-sized martini glass. Serve with cocktail sauce for dipping, if desired.

PS. While I’ve never tried it, I happen to think that this recipe could be turned into a rather amazing entrée. Add the lime juice, salt, and cilantro while the shrimp are still warm, and serve over freshly cooked angel hair pasta. Throw in some asparagus (or your favorite vegetable) to round out the meal. Does that sound lip-smacking good or what?

Filed Under: Appetizers Tagged With: , , , ,

There’s An App for That | Pasadena Pinwheels

December 15, 2012 By 15 Comments

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Aloha mes amigos!

‘Tis the holidays! At this time of year, every good host and hostess needs a few recipes in his or her entertaining arsenal – tried and true crowd pleasers that can be counted on time and time again. For me, Pasadena Pinwheels is one of those reliable appetizers that everyone seems to love. They are easy to prepare ahead of time, only need a quick nip in the oven before serving, and well, they’re kind of delicious.

Why not give ‘em a try this holiday season? Whether you’re hosting a party or attending one and need something easy to take along (yes, we’re all going to be good guests this year), Pasadena Pinwheels are money.

I’ll even walk you through it. Let’s get started!

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

The ingredient list is trés simple. Cream cheese, a lil’ mayo, green chiles, tomato, onion, garlic, chili powder, salt, and tortillas. And some salsa for dipping.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Mix it all together. Spread it on the tortillas. Roll ‘em up. Slice. Arrange them all pretty on a platter. Snack on the ends as you’re working. Refrigerate until you’re almost ready to serve. Pour yourself a glass of wine before your guests arrive. You deserve it.

Ten minutes before you want to serve your Pasadena Pinwheels, heat up your oven to broil, pop the whole shebang into the oven for a couple of minutes, just until things are getting toasty and golden. Boom. Dinner Appetizer is served. You can thank me later.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

Pasadena Pinwheels

8 ounces of cream cheese, softened

2 TBSP. mayonnaise

1 4-ounce can of diced green chiles

1 large tomato, finely chopped

1/4 cup onion, finely chopped

2 garlic cloves, minced

1 tsp. chili powder

1/4 tsp. salt

10 large flour tortillas

Mix everything together (an electric mixer works well). Refrigerate for at least two hours or overnight (to let those flavors mingle!). Spread evenly onto the tortillas, roll each tortilla up tightly, then slice into 1-inch rounds. Arrange on a platter or cookie sheet. Broil until golden brown before serving. Dip into salsa, if desired.

Pasadena Pinwheels | Once Upon a Recipe

 

 

 

 

 

 

 

 

 

 

 

 

What is your favorite go-to holiday appetizer recipe? 

Filed Under: Appetizers, Snacks, Vegetarian Tagged With: , , , , , ,

A Guest Post | Goat Cheese Tart with Honey and Figs

September 7, 2012 By 10 Comments

Aloha friends. Can I ask you a serious question?

Where the deuce did Summer go? One minute the heat has me more hot and bothered than a lonely housewife reading 50 Shades of Grey at a Magic Mike screening (thanks someecards), and the next minute I’m pulling out my boots, scarves, and turning on my seat heaters during my early morning commute to work. What gives?

Just like that, Fall is here. Don’t get me wrong, I love Fall. Crisp air, gorgeous colors, cozy sweaters, delicious treats (aka. pumpkin everything)…I adore it all. Unfortunately, around these parts, Fall lasts a cool hot minute and then it’s suddenly Winter. For six. long. months.

However…these days I’m focusing my efforts on being a glass half full kind of gal, so let’s nip this Winter talk in the bud and hone in on something positive.

Did you know that fresh figs are in season in late Summer/early Fall? Did you know that if you pair up fresh figs with puff pastry, creamy goat cheese, honey, and fresh rosemary, little tiny leprechauns will do a dance on your taste buds and fireworks will erupt in the sky?

You didn’t?! Well then, get your fannies on over to my lovely friend Kristy’s blog, A Gastronomical Sovereignty, where I tell you exactly how to make this taste bud extravaganza (aka. a Goat Cheese Tart with Honey and Figs) happen. And while you’re there, check out Kristy’s space – where she shares stories about her ethical culinary adventures, and drinks wine while she’s at it. No wonder we get along so well. :)

PS. Let’s reminisce about Summer. What was the best thing you did/saw/ate over the past few months?

Filed Under: Appetizers, Fruit, Guest Posts, Vegetarian Tagged With: , , , , , , , ,

All Choked Up | Grilled Artichokes with Lemon Garlic Aioli

August 11, 2012 By 8 Comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Friends, can you believe that August is nearly half over? That these glorious, hot, sunshine and thunderstorm-filled days are whipping by us at break neck speed? And before we know it, we will be trudging through another long, cold, snowy winter? *sigh* My apologies for the pessimistic ‘tude that I’m rocking right now. Summer just ain’t long enough!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

However, I do have some advice for making the best of the rest of these summer days. Ready?

1.Get outside. Spend as much time out there as you can! Eat outside, drink outside, be active outside (emphasis on eat and drink). Have a bonfire, roast marshmallows, and devour s’mores. Sit outside and read a book. Get out there and soak up summer!

2.Make these. Don’t ask questions, just do it. Preferably in combination with #1.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3.Go to the farmers’ market. Summer farmers’ markets are fabulous. Fresh produce in its prime. Delicious local goods. Supporting your community. All the things!

4.Eat more ice cream. This should not require an argument, but if you have your doubts, Em has you covered. And if you require any inspiration, look no further.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5.Sleep in. It is summer, after all. And while we might not be 16 anymore, with the glory of summer holidays to waste away by sleeping until 1pm, try to sneak in an extra hour or two of slumber and savor a lazy weekend morning. Preferably followed by pancakes and hot coffee.

6.Get away. Even if you can’t swing an exotic summer holiday, get out of town for a weekend. Enjoy a change of scenery! Go to the beach, the mountains, go camping. Just get out. Your mind will thank you.

7.Grill up some artichokes and then dip them in lemon garlic aioli and stuff them into your face. Seriously.

Artichokes are delicious (and beautiful!) things. I had never bought or eaten a whole artichoke prior to trying this recipe. Canned artichokes often find their way into my grocery basket for use in a spinach and artichoke dip or onto homemade pizza. But there’s more to artichokes than their lovely little hearts! They’ve got cute little leaves that you can dip into a tasty aioli and then pull the flesh from with your teeth. With simple flavors like lemon and garlic, and the wonderful char created by a hot grill, these are a great appetizer or side to any summer meal. Get grillin’ friends, and enjoy summer!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Artichokes with Lemon Garlic Aioli (barely adapted from Food For My Family)

For the artichokes:
3 whole artichokes
2 lemons
1/4 cup extra virgin olive oil
3 cloves garlic
1/2 teaspoon sea salt
Freshly ground black pepper

Fill a large bowl with water, and add the juice from one lemon, saving the rind. Cut the artichokes in half and immediately submerge in the water (to prevent browning). Bring a (very) large pot of water to a boil and add in the squeezed lemon rind. Transfer the artichokes to the boiling water. Boil for 20 minutes, stirring occasionally.

Fire up the grill. In a large bowl, add the juice from the other lemon, olive oil, garlic, salt and pepper. When the artichokes are done boiling, drain them on a paper towel and then toss them around in the bowl to coat them.

With the grill on medium heat, add the artichokes to the grill. Brush the artichokes with the remaining oil mixture in the bowl. Turn every five minutes until artichokes start to char (mine took about 15 minutes). Remove from heat.

For the lemon garlic aioli:
1/4 cup mayonnaise
2 cloves garlic, minced
Juice from 1/2 of a lemon
1 green onion, diced
1/2 teaspoon salt
Freshly ground black pepper

Mix together all ingredients in a small bowl. Refrigerate until ready to serve with the grilled artichokes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Things might get messy. Have your napkins ready.

The photos in this post were taken with Instagram, an iPhone app. If you are an IG user and want to follow my daily foodie (etc.) life, you can find me at @onceuponarecipe.

Filed Under: Appetizers, Sides, Summer, Vegetables and Legumes, Vegetarian Tagged With: , , , , , , ,

Eat and Be Merry | Caramelized Onion and Goat Cheese Tartlets

December 11, 2011 By 23 Comments

 

 

 

 

 

 

 

 

 

 

 

 

Ahoy mates! I am THIS happy (x 1000) to be back here!

One piece of advice for all of you lovelies…do NOT, ever, under any circumstances, plan a move for December 1. Now, I didn’t have a whole lot of choice in the matter, and consider myself lucky that things worked out the way that they did. It coulda been a lot worse, and so I’m not going to look a gift horse in the mouth, you know what I’m sayin’? But, please try to avoid a December move if at all possible.

 

 

 

 

 

 

 

 

 

 

 

 

‘Cause then, when all you want to do is enjoy the wonderfuness of this holiday season (the decorating, the baking, the parties, the eating, the shopping), you’ll be faced with the unfortunate task of unpacking and organizing. Not a good time my friends, not a good time.

However, should you find yourself in such a predicament, there is a solution. Listen close friends, this is golden advice. Ready?

Unpack and organize the essentials…your kitchen, your bedroom, and your living room…and shove everything else into a room, shut the door, and don’t go back in that dang room until January. Problem solved! :) Don’t tell me I never gave you any good advice.

 

 

 

 

 

 

 

 

 

 

 

 

On to the good stuff! See these beautiful little tartlets?

Make ‘em and take ‘em to a party this holiday season. Or throw your own party and give ‘em a place at your table. They are quick and simple, but big on flavor. The shallots become so sweet and caramelized, they don’t even taste like shallots! Not that I have anything against the little guys. Mega-delicious. A definite party hit!

 

 

 

 

 

 

 

 

 

 

 

 

Caramelized Onion and Goat Cheese Tartlets (from a friend of a friend)

6 shallots, chopped finely

2 TBSP. olive oil

2 TBSP. balsamic vinegar

3 TBSP. brown sugar

Salt and pepper, to taste

5 ounces of goat cheese, cut into 24 hunks

2 eggs, beaten

2/3 cup milk

24 mini tart shells

Preheat the oven to 350°F. Prebake the tarts for 10 minutes and set aside. Heat the olive oil in a frying pan over medium-high heat. Add the shallots, and sauté for a few minutes, or until they start to turn clear. Add the balsamic vinegar, brown sugar, and salt and pepper. Allow the mixture to reduce and the shallots to caramelize (about 6-7 minutes). Fill each tart shell with a small amount of the caramelized shallots. Top with a hunk of goat cheese. Mix the eggs and milk together, and season with salt and pepper. Fill the remainder of each tart shell with the milk/egg mixture. Bake immediately for an additional 20-25 minutes, or until the tarts are set and golden brown. Serve warm.

 

 

 

 

 

 

 

 

 

 

 

 

There’s just one problem with that awesome advice I was dishing out earlier. I can’t find anything.

Filed Under: Appetizers, Vegetarian Tagged With: , , , ,

This + Beer + a Patio | Smoked Paprika Popcorn

August 6, 2011 By 11 Comments

Aloha! I have a proposition for you.

Ready?

You + Me + Summer…

Add in a patio. AKA. A table and chairs. Outside in the beautiful summer sun.

You bring the beer. Cold beer.

And I’ll bring this.

Deal?

I was inspired to replicate this dish at home after munching on it at a local cafe/bar here in Edmonton called Sugarbowl. One of my favorite spots in the city, with a great atmosphere, amazing beer selection, and creative belly-filling options. They’ve had a popcorn appetizer on their menu for as long as I can remember. More recently, Smoked Paprika Popcorn caught my eye and won over my taste buds. I figured it couldn’t be too hard to replicate at home, it’s just popcorn after all! Here’s what I came up with after a couple of tries, and it tastes pretty darn close to the real thing.

This popcorn is great for snacking, and tastes best when served freshly popped, coated, and given a spritz of fresh lime juice. The smoked paprika gives it a wonderful smoky flavor that will have you reaching your hand into the bowl until it’s clean. Finger lickin’ good. Don’t forget the beer.

Smoked Paprika Popcorn

2 TBSP. olive oil

1/2 cup popcorn kernels

1 TBSP. smoked paprika*

1 tsp. garlic powder

1 tsp. salt

1 tsp. white sugar

Fresh lime

Combine the smoked paprika, garlic powder, salt, and sugar in a small bowl. Set aside. Pop your corn. I use a big pot, heat up my oil, throw in the popcorn kernels, let it heat up and pop away, giving the pot a good shake every 15-20 seconds (until the popping is finished). But if you have an air popper, or use another method, go with that. Sprinkle the hot popcorn with the spice mixture, using as much or as little spice as you like (taste test along the way). I usually use all of the mixture, but that’s just my preference. Give the popcorn a squeeze of fresh lime and enjoy!

* Smoked paprika can be found at most local supermarkets in the spice aisle or the bulk section. The smoked paprika really is the star in this little snack, so don’t even bother without it!

If you’re looking for a little kick, I bet this would also be fabulous if you added a pinch of cayenne pepper to the spice mixture.

Filed Under: Appetizers, Snacks Tagged With: , , ,

A Match Made In Heaven | Baked Apple and Brie in Puff Pastry

July 15, 2011 By 23 Comments

Holla friends.

Just a quick little ditty for you, I’m off to a family reunion this weekend. In a wee little hall, in a fairly little town.

After I finish making 6 dozen of these. My kitchen is a mess of flour, butter, and cinnamon. I have brown sugar on the bottoms of my feet. It’s delightful.

Speaking of cinnamon and delightful things, check this out.

I came across this recipe on Annie’s Eats a few months ago. Annie calls it Baked Brie en Croûte with Apple Compote. I’m calling it Baked Apple and Brie in Puff Pastry. I’m keeping it simple. I’m a simple girl.

But whatever you call it, the combination of apples, sugar, brie, and puff pastry is delicious. Total party in your mouth. I added a little cinnamon for some extra dimension. It works.

This is an appetizer, to be served with crackers and of course, wine. However, I could honestly eat this for dessert. Or as a meal. It is just so good.

Good good good.

Take it to a party and I guarantee everyone will love it. The peeps at the party I took this to sure did.

Now, if you’ll excuse me, I have some family reunioning and wine drinking to do. Ciao!

Baked Apple and Brie in Puff Pastry (slightly adapted from Annie’s Eats)

1 TBSP. butter

3 golden delicious apples, peeled, cored, and diced small

1/4 cup white sugar

1/2 tsp. cinnamon

A pinch of nutmeg

1 pkg. puff pastry (round or square), rolled to 1/4-inch thickness

1 round of brie (6-8 oz.)

1 egg beaten with 1 TBSP. water

Crackers of your choice, for serving

In a medium saucepan, melt the butter over medium heat. Add the diced apples and cook, stirring occasionally for about about 5-7 minutes. Add in the sugar, cinnamon, and nutmeg. Mix well and continue to cook, stirring occasionally, until most of the liquid has evaporated, about 12-15 more minutes. Remove from the heat and let the mixture cool to room temperature.

Preheat the oven to 375˚F. Prepare a baking sheet (or pie plate, like me) by coating it lightly with cooking spray, or lining it with parchment paper or a silicone baking mat. Transfer the puff pastry to the prepared baking pan. Cut the brie in half horizontally to create two thinner rounds. Place the bottom half of the brie in the center of the puff pastry. Top with about half of the apple mixture. Place the other round of the cheese over top, covering with the remaining apple mixture. Bring the puff pastry up around the edges of the brie-apple tower. Fold and pinch the edges in the centre to hold everything together. Brush the surface of the puff pastry lightly with the egg wash. Bake for about 40-45 minutes, or until the puff pastry is golden brown, crisp, and bubbling with goodness. Your kitchen will smell amazing. Remove from the oven and allow it to cool for about 10 minutes before serving. Eat!

Filed Under: Appetizers, Fruit, Holidays Tagged With: , , , ,

Dip It | Curried Cream Cheese Dip with Dried Cranberries, Pine Nuts, and Green Onion

April 25, 2011 By 37 Comments

Hello friends! Happy Monday. I hope you all had a lovely Easter/spring weekend filled with family, friends, good food, and sunshine. I sure as heck did. If you ate half as much food and chocolate as I did, you have probably been swimming in a food/sugar coma state, like me. And could there possibly be a better cure for such a coma than perusing and drooling over a new recipe? I think not.

Especially when it is an attack-the-tastebuds-in-a-good-way recipe. Enter this seemingly complex, colorful, flavor explosion dip.

Explaining this dip with words is impossible. But I’ll try anyway. It’s creamy, tangy, sweet, and spicy all at once. Plus chewy from dried cranberries and crunchy from toasted pine nuts. I first tried it at a work potluck a couple of years ago, but only recently rediscovered it. I don’t know where the recipe came from, or what the real name of this creation is, so I am calling it like it is.

Take this dip to your next potluck or serve it at your next party. Your guests won’t know what hit ‘em.

In a good way of course.

Curried Cream Cheese Dip with Dried Cranberries, Pine Nuts, and Green Onions

8 ounces cream cheese, softened

2 tsp. curry powder

2 tsp. ground cumin

1/2 cup red pepper or red chile jelly, divided

1/4 cup dried cranberries

1/4 cup pine nuts, toasted

1/4 cup green onions, chopped (about 3 green onions)

Combine the cream cheese, spices*, and 3 TBSP. of the jelly until smooth. An electric or hand mixer will make this easy. Spread the mixture into the bottom of a shallow dip dish (roughly 5″ x 7″). Spread the remaining jelly over top of the cream cheese mixture. Combine the dried cranberries, pine nuts, and green onions in a small bowl to mix, then sprinkle evenly over top of the dip. Chill until you serve. I think this dip tastes great with plain rice crackers, but any small cracker will do! Enjoy!

*You can adjust the amount of curry powder and cumin depending on the level of flavor you would like. If you don’t want such strong flavors, use just 1 tsp. of each. If you want the flavors to be very intense you can use up to 1 TBSP. of each, but I find 2 tsp. of each to be a happy medium.


What are some of your favorite potluck or appetizer recipes?

Filed Under: Appetizers, Vegetarian Tagged With: , , , , ,

How Sweet! | Fruit Salsa and Cinnamon Chips

December 5, 2010 By 2 Comments

Honey and I hosted a Christmas party last night! We had a wonderful time with great friends and family – it was a fabulous way to kick off the holiday season! We also spent the 48 hours prior to the party in preparation mode – food and drink planning, grocery shopping, housecleaning…we ended up with about 8 appetizer and dessert dishes. I photographed all of the dishes as I was making them, but once the party got going and I started putting the food out, I was too preoccupied with visiting and of course, eating, to take photos of the finished products! I am kicking myself now, because there were a couple of other recipes that I really wanted to share with you! Oh well, perhaps they will be recreated over the course of the holidays and I will be better prepared to capture them with my camera!

This fruit salsa with cinnamon chips is another family favorite that has made an appearance at many parties and get-togethers. It can be an appetizer, it can be a dessert, and it is so deliciously refreshing. It can take a little bit of time, dicing up the fruit and baking the cinnamon chips, but your efforts will be rewarded once you sink your teeth into the sweet, crispy chips, and the fresh, succulent salsa. The colors and flavors make it very season-appropriate, although it is a wonderful summer treat as well.

Try making this fruit salsa for a holiday party that you’re hosting or attending, and I guarantee your guests will not be disappointed. Stay tuned for Christmas cookie recipes, coming up this week! Happy eating!

Fruit Salsa with Cinnamon Chips

2 apples, peeled, cored, and diced (Granny Smiths work well)

2 kiwis, peeled and diced

1 pint of raspberries, chopped

1 pound of strawberries, diced

2 TBSP. white sugar

1 TBSP. brown sugar

3 TBSP. fruit jam, either strawberry or raspberry

Fresh mint (optional)

10 10-inch whole wheat tortillas

1/2 cup butter, melted

2 cups of cinnamon sugar (2 cups of white sugar mixed with 2 TBSP. of cinnamon)

For the salsa: In a large bowl, combine the apples, kiwis, raspberries, strawberries, sugars, and jam. Cover and chill in the refrigerator for at least 30 minutes (I usually make the salsa the night before and chill it overnight).

For the cinnamon chips: Preheat the oven to 350 degrees F. Brush both sides of each tortilla with butter, and generously sprinkle with the cinnamon sugar. Cut each tortilla into 8 wedges and arrange in a single layer on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until the tortillas are lightly browned. Cool for at least 15 minutes before eating. Store the chips in an airtight container if you will not be eating them right away.

Serve the salsa and cinnamon chips together just like you would serve savory salsa and tortilla chips. Garnish the salsa with fresh mint, if desired. Enjoy!

Filed Under: Appetizers, Fruit, Sweet Treats Tagged With: , , , ,