Tag Archives: Appetizer

“Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

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My “nacho average fiesta dip” is the main ingredient for my spicy nachos compuesto, and it proves that you don’t need to add red pepper to get a spicy kick out of Tex-Mex. And they make perfecto Cinco de Mayo appetizers because they’re not only quick and easy to make, but are also free of other allergens (like dairy, corn, and gluten) that are so typical of Mexican cuisine. So feel free to indulge without feeling indulgent… & ¡Fiesta forever!


“Nacho Average Fiesta Dip” Ingredients:

  • 7 ounces canned vegan refried black beans (the vegan varieties have no lard added… or try pintos, or make fresh)
  • 7 ounces canned fire roasted crushed tomatoes (or use freshly chopped and roasted)
  • 8 ounce package gourmet soy-free vegan cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but use any variety of cheese you prefer)
  • 1 tablespoon lemon juice (or lime)
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder (or 1 tablespoon fresh)
  • 1 teaspoon garlic powder (or minced fresh)
  • 1 teaspoon ground peppercorns
  • 1 teaspoon sea salt (or salt substitute)
  • 2 teaspoons dried cilantro (or 1 tablespoon fresh)
  • chips, crackers, or veggies for dipping (try a corn & gluten-free alternative like bean and rice chips)

Spicy Nachos Compuesto Ingredients:

  • diced green onion
  • diced tomatoes
  • fresh cilantro
  • sliced black olives
  • shredded lettuce
  • chips (try corn-free bean and rice chips like these Beanitos)
  • prepared “Nacho Average Fiesta Dip”
  • optional: vegan yogurt or sour cream
  • optional: guacamole (try my spicy recipe that’s red pepper free here)

“Nacho Average Fiesta Dip” Instructions:

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Gather all your ingredients and mix them together.

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Heat the mixture until the cheese melts. (I used a microwave on 80% power stirring every 2 minutes, for a total of 8 minutes… but a saucepan on a stovetop works well too.)

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Blend the hot mix until the cheese is indistinguishable from the beans and rice. (I, of course, used my handy-dandy immersion blender.)

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Transfer to a serving dish and garnish with sliced olives, cilantro, and fresh ground peppercorns.248Leigh

Serve with freshly cut veggies, crackers, or your favorite chips. (I used beautifully dark “Beanitos” made in Austin because the bean and rice combo make a complete protein, at 4 grams per serving… plus they’re yummy.)

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Spicy Nachos Compuesto Instructions:

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Arrange an overlapping layer of chips onto a dish, and spoon hot “Nacho Average Fiesta Dip” over the top. Add the remaining ingredients in amounts that suit your taste-buds.

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I had yogurt on hand and guacamole already made, but the nachos didn’t even need them. The Fiesta Dip had all the flavor I craved. Try tasting the chip-dip combo before loading yours up.

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All of that salad-like part (lettuce, tomato, olives, green onion, and cilantro) that makes up the compuesto part of the nachos transforms this recipe from a snack into a meal… and therefore a guilt-free indulgence.

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¡Yo quiero spicy nachos!

Faithfully Yours,

Leigh

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P.S. Try my Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta as well!

Healthy Tex-Mex Cilantro Chicken Spinach Quesadilla Recipe (Dairy, Red Pepper, Corn, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta

This cilantro chicken quesadilla is the latest in my healthy undercover veggie series because it gets spinach haters to eat like Pop-eye. And you don’t have to strong-hold the recipe to make it gluten-free and dairy-free… just switch out a few simple ingredients so that everyone may enjoy it. This makes it the perfecto appetizer for a fabuloso Cinco de Mayo Fiesta. It’s one of my favorite delicioso lunches because it’s so quick and easy to make. So let this recipe send you to Tex-Mex heaven too… guilt free!

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Ingredients (for each quesadilla)

  • 2 brown rice tortillas (or any variety of wrap you like)
  • a few ounces gourmet vegan soy-free cheddar shreds (this kind doesn’t have canola, soy, or milk casein protein… but try any variety of cheese you like)
  • ½ sliced baked chicken breast (see my sautéed greens with chicken recipe for instructions, or use any ground meat)
  • 1 ounce thawed frozen spinach (or use less fresh spinach)
  • ⅛ of a diced onion (or use green onion, leeks, dried onion…)
  • a few sprigs of fresh cilantro (or dried, to sprinkle with the onion or top as garnish)
  • optional spices: sea salt, ground peppercorns, garlic powder (to sprinkle inside the quesadilla)
  • ½ diced tomato (or salsa to top the finished quesadilla with)
  • optional: vegan unsweetened yogurt or sour cream topping
  • optional: guacamole topping (try my spicy recipe that’s free of red pepper here)

Instructions:

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First gather all the ingredients then wash and chop the veggies. (I’ve used frozen spinach here because it’s easy to keep on hand for impromptu meals, being frozen means it’s retained all of its nutrients, more quantity may be added than if using fresh, and it doesn’t need to be washed and dried before cooking. Microwave it if you like, but definitely chop it into smaller bits.)

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Lightly spray a skillet with oil and place it over medium heat. (Here I’ve used a ceramic variety, but the non-stick types work well.) Line it with your first layer of tortilla, and then sprinkle half of the cheese evenly over it.

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Layer the chopped spinach over the cheese. Then dust it with spices according to your preferences.

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Scatter the diced onion across the spinach layer. Add cilantro if not using it as garnish… or do both!

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Then distribute the chicken over the onion. (Think about cooking extra chicken to slice and freeze for easy last minute lunches like this one.)

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Add the remainder of the cheese. (An even layer acts like a glue for the tortilla.)

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Top with the last tortilla and press it down with a large spatula as it cooks through. (Using a cast iron press is another option.) When the quesadilla has heated thoroughly enough to stick together, flip it over quickly with a large spatula. This side won’t take as long to cook… it will be done when it has browned nicely.

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Transfer the finished quesadilla to a cutting plate and slice into equal triangles like a pizza. Serve it in the round or stacked in a pretty arrangement like this.

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Offer bowls of toppings like guacamole, yogurt, sour cream, salsa, diced tomatoes, and fresh cilantro… or add dollops and sprinkles to each slice.

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I like to smother flavor toppings onto each triangle then grind fresh peppercorns over the top… and the cilantro is not only a pretty garnish but adds a distinct burst of flavor.

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Keep a bunch of these warm in a low temp oven to serve all at once for your Cinco de Mayo Fiesta… or just make them for yourself as mouthwatering meal that only seems indulgent!

Faithfully Yours,

Leigh

P.S. Holy guacamole! I’ve been seeing a new commercial that erringly pronounces the G in that green goodness over and over and over. If any of you out there are now wondering which way is right way to say it… think Fozzie Bear and begin the word with “wocca”. “Muchas gracias amigos!” on behalf of my Texan ears. 🙂

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P.P.S. And if you crave more Tex-Mex… try my “Nacho Average Fiesta Dip” & Spicy Nachos Compuesto (Dairy, Corn, Red Pepper, & Gluten-Free) Easy Appetizer for Cinco de Mayo Fiesta.

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Candyland Themed Party Décor Ideas (for Baby Showers, Children’s Birthdays, or Christmas Decorating)

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This Candyland theme was inspired by Mary, a dear lady who passed on long ago, but left her inimitable words of wisdom with me, “life is uncertain, eat dessert first,”…and she always did! So it is with her spirit of joie de vivre, that I unbound that creative kid within me that clamored for a sensory sugar high. To release your inner child, follow my 3 part DIY party decorating series (with easy project tutorials and free printables) as it’s a sure path to crafting your way to classic Candyland cuteness! Using some or all of the décor ideas (befitting kid’s birthdays, baby showers, and Christmas parties), you’ll be sure to delight the inner-child in your guests as well! While you’re at it, use my allergy friendly recipes and serving suggestions to fill your candy buffet quickly and easily. For now, let us escape to Candyland…

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A Candyland village of (glittered) gingerbread houses sits nestled atop an icing laden hillside (of buffalo snow batting) dotted with (pom-pom) sprinkles.

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(Faux) lollipop trees spring forth from gumball forest floors (in speckled metal pails) and (real) candy-cane thickets abound.

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Gingerbread people (treat boxes) populate the village, travelling amongst the wellsprings of jellybean pools (in pink plastic pails).

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A few “gingies” guard a fenced supply of the village’s juice-milk stores.

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Gingerbread (banner) clouds float high amid skyscraping treat towers holding abundant soirees offering peppermint candied almonds, twisty marshmallows, pastel taffy, and (healthy) spicy guacamole shooters with pink pomegranate potato chips.

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The towers’ penthouse floors encircle trios of cotton candy “cream” sodas with peppermint striped straws.

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Round rainbow swirled plates and napkins stand by to serve Candyland visitors.

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Boxed and wrapped candies sit ready for shipment to their final destinations.

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Gingerbread peep billboards pop up to signal the way to gastronomical paradise.

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Gingerbread (cookie) ladies and gentlemen hold snowball (cookie) fights in the village round, whist the tiniest of “gingie” tots toddle home with gumball treats over candy-cane cobblestones lain over pink velvet (cupcake) roads.

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A low gingerbread fog sinks below the sugary iced hills perched above a pink (cloth) cliffside.

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Around the bend, pink hard candy (lanterns) shine high above big rock candy mountains.

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Glowing with hard candy (ornaments), they burst forth with pyroclastic explosions of candy treats spilling over pillowy white icing.

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Hard candy (ornament) boulders tumble amid (faux) ribbon candy bushes and flowing streams of (real mega) candy buttons.

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(LED) peppermint light posts illuminate the scene.

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A rainbow lollipop (lantern) arcs above the distant rock candy mountain (tree).

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A lone home defiantly stands amidst the candy (ornament) strewn mountainside adjacent to a fallen (faux) ice cream cone log.

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Waterfall (faux mega) candy buttons stream down the embankments whose vistas shout, “Welcome to Candyland!”

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Wishing you a sweet life of seized moments in eating desserts first!

Faithfully Yours,

Leigh

P.S. Learn how easy it is to construct your very own Candyland village in these 5 articles:

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DIY Candyland Party Themed Craft Tutorial: Gingerbread People Banner, Treat Gifts Boxes, & Printable

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DIY Candyland Party Themed Craft Tutorial: Hard Candy Lanterns, Candy Ornaments, & Conversation Heart Garland

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DIY Candyland Party Themed Craft Tutorial: Game Board Treat Tower & Easy Buffet Display

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Quick & Easy Candyland Confection Ideas: Pink Almond Milk Juice “Recipe”, Cotton Candy “Cream” Sodas, & Gingerbread Peep Pops

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Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes)

DIY Candyland Party Themed Craft Tutorial: Game Board Treat Tower & Easy Buffet Display

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Craft your way to classic Candyland cuteness befitting birthdays, baby showers, and Christmas décor.  This tutorial for a game board treat tower and easy buffet display are part three of a DIY party decorating series with easy projects and free printables. Using some or all of the ideas, you’ll be sure to delight the inner-child in all of your guests. Sweet!

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These simple crafts all utilize the same teacher’s bulletin board banner strips in a licensed Candyland board-game pattern. I made two towers, wrapped six pots, covered two milk corrals and a bunch of food picks… and I still have many strips left over! All of this is from one package of super-cute and inexpensive banners that could not fit my theme more perfectly.

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To cover food crates, all you need to do is measure the front width and cut a length off. Double a piece of tape onto itself to hold the cardstock in place during the party. Remove it to reuse later for another craft. One idea is to let the kiddos make thank you cards out of it.

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Wrap a length of the banner to coordinate a plain metal bucket to your theme. Simply cut and tape the ends together.

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These can be used to hold candy and prop up Gingerbread Peep Pops (see the Candyland Confections article here).

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Make food picks by simply cutting the leftover banner end bits into colored squares.

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Tape toothpicks or popsicle sticks behind them. These can also be used for place-cards if you like.

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My treat towers begin with ordinary cupcake stands that are transformed into darling 3-D gaming creations.

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To make your own, first find a commercially packaged stand in a matching color palette.

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Cut the teacher’s border into two sections (so that they’re small enough to allow food to be placed once it’s completed).

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I just followed the natural curve of the game path pattern.

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Put the stand together as per the package instructions.

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Hot glue the underside if you really want it to be super-sturdy.

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Hot glue a strip to the outside rim of each level. Cut off the excess length.

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If your ends don’t match up perfectly, just trim off the top edge to make them appear seamlessly adjoined.

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These are what the towering creations look like when laden with sweet treats galore! (See my allergy-friendly Spicy Guacamole Shooters Recipe here.)

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Check out the rest of my Candyland craft series: Gingerbread People Banner, Treat Gift Boxes, & Printables and Hard Candy Lanterns, Candy Ornaments, & Conversation Heart Garland as well as the final party post on Candyland Themed Party Décor Ideas.

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Faithfully Yours,

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Spicy Guacamole Shooters / Avocado Appetizers Recipe (Allergy-Friendly & Nightshade Free = No Red Pepper or Tomatoes)

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This allergy-friendly guacamole recipe has no nightshades like red pepper or tomatoes, but it still has a spicy kick which makes is the perfect party appetizer that everyone can enjoy. It contains my secret Tex-Mex trick for adding creaminess, which also serves to keep the avocado from browning during the festivities. Serve it rustically in chunky form or blend it into creamy perfection. I can be served with any variety of veggies, chips, or even as a sauce for a meal. Think beyond taco pairings, and embrace it as dressing for your veggies. The heart-healthy avocados make this a guilt-free food, even though it tastes like a special treat, so enjoy!

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Ingredients:

  • 3 large avocados (add more if using small ones)
  • 3 tablespoons lemon juice (or lime juice)
  • 2 heaping tablespoons unsweetened coconut yogurt (or use plain yogurt, or mayonnaise, or veganaise)
  • 1 diced leek (or use onion or spring onions)
  • 2 teaspoons dried cilantro (add more if using fresh)
  • 1 teaspoon ground ginger
  • 2 teaspoons ground black peppercorns
  • 1½ teaspoons sea salt (or no salt seasoning)
  • Dipping Foods: veggies for crudité or chips (pictured are pomegranate potato chips)

Instructions:

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First, gather all your ingredients. Using bottled citrus juice is perfectly acceptable, just make sure that it is pure juice and not the fake variety… or else your guacamole will brown. I’ve used Haas avocados for this recipe. Ensure that they’re ripe by gently squeezing the outside. If they give in a bit, then they’re ready to eat. If not, then store them on the counter until they are.

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Wash the outside of the leeks, cut off the excess green tops, and then slice them in half. Wash the insides of the two halves, and then dice them. (I really like the flavor leeks add to the mixture, and they won’t make you cry!)

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Mix all of the herbs into the lemon juice to allow them time to soften while preparing the avocados. Adding yogurt or mayo is the secret Tex-Mex trick to making smooth and creamy guacamole. Both this and the lemon juice will keep the guacamole a lovely shade of green during your party.

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Wash the outsides of the avocados before cutting into them to avoid transferring bacteria. Whack the avocado seed with a knife, then twist it a half turn to remove it. Slice a grid pattern into the green flesh. Use a spoon to scoop out it out, or just squeeze the rind to squish it into the bowl.

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Mash and mix everything together. I use the back of a serving spoon to smash the avocado against the side of the bowl. You can serve it in a bowl rustically like this…

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…or you can use a blender to smooth the guacamole into a perfect concoction. (Find a powerful one at Le fidèLe Design’s affiliate Blendtec at the link in the side bar.) Made in this way, there are no chunks of leeks or clumps of herbs, but all of the flavors are equally distributed. (I grew up making traditional guacamole with a molcajete, but I used an immersion blender here… which I admit is much faster and easier.)

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Spoon the spicy guac into shot glasses or individual serving cups.

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Add any variety of veggies or chips, from matchstick cut carrots (for Easter) to Fritos (for Cinco de Mayo).

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On this day, I used pink pomegranate potato chips from Simply 7 to coordinate with my Candyland party theme. They are so yummy by themselves, but are really amazing when combined with the spiciness of the guacamole.

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The little avocado shooters fit perfectly into the treat towers I crafted to match my theme. (I’ll be posting the tutorial on this very soon.)

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You can also serve my Heartbeats Veggie Chips made from beet root with the guacamole, or try the Lettuce Turnip the Beet Dip I made to accompany it. It is a pink savory herbed avocado dip that I made for Valentine’s.

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Faithfully Yours,

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Savory Sweet Potato Tortas Recipe (Gluten-Free, Egg-Free, Dairy-Free)

Allergy Friendly: Dairy-Free, Egg-Free, Gluten-Free

Makes About: 8 (4 inch) Tortas

 This simple gluten-free recipe is vitamin packed and quick to prepare. These incredibly versatile savory sweet potato tortas may be topped with anything your palette desires, as the sweet potato taste doesn’t overpower. Eat them as a satisfying lunch, with a salad for dinner, or as sweet hotcakes for breakfast. It makes an efficient brunch menu as everything may be prepared and served at once. You can also make tiny tortas as appetizers.

The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad, but you can also turn them into Sweet Potato Hotcakes by omitting the salt and adding 1 tablespoon of sugar. Serve them hot and drizzled with maple syrup and topped with toasted pecans or walnuts.

Faithfully Yours,
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Ingredients

  • 15 oz can organic unsweetened sweet potato purée (or purée 2 cups of sweet potato)
  • 1 cup gluten-free multi-purpose flour (for non-gluten-free use 1 cup AP wheat flour)
  • 1 teaspoon salt

Instructions

Preheat oven to 375ᵒ F. Trim parchment to line 2 cookie sheets with. Gather the ingredients.

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Mix sweet potato purée with flour and salt until smooth.

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The mixture will thicken and lighten in color. It should stick to the spatula.

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Spoon the dough into similar sized dollops onto parchment. Evenly smooth each into about a 4 inch circle with a silicone spatula (as if icing a cake). Don’t worry about making them look perfectly round… the artisanal look is in!

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Bake approximately 20 minutes, depending on your oven’s temperament!

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Using parchment paper keeps the underside of the tortas from browning or sticking too much. It also speeds up the cleaning afterward, which is especially great when you have guests.

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The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad.

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Bon appétit!

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Nutrition: Since I concocted this recipe myself, I have no idea how many calories it has. Does that mean it doesn’t have any!?! Well, at least I know it’s super healthy and vitamin packed! 🙂