Appetizer & Snacks Archives - Page 27 of 28

Blackberry Jam

Sweet, rich and naturally flavorful Homemade Blackberry Jam is so good that you will need to stock up on bread so you can make toast for breakfast as an excuse to spread this wonderful natural reward. When cooking this jam you will notice a fragrance permeating throughout that is full of sweet notes of tart berry mixed with inviting tones of lemon melted sugar. Aromas like this are what makes a house into a home. A generation or two ago ladies would measure their reputation as a cook by being master prepares of the best jam in town. That sentiment is still ever present and remains part of our culture. My goal is to develop those kinds of memories for my children by setting the bar for how to spend time together. With absolutely zero preservatives and a lot less sugar compared to store bought, this is a guilt free treat for the kids. My kids will get up early to toast an English muffin or a slice of bread for breakfast when this fresh made jam is one of the choices. This can also be added to oatmeal or used to smother a scone to add a bit of seasonal delight to the midsummer breakfast experience. Check out my video to see just how easy this jam is to make and let me know what you think of the recipe.

As with most jams; you can substitute any type of fresh seasonal fruit local to your area and likely accomplish the same goal of deliciousness.

This Jam can be kept in the refrigerator for weeks or up to a month. But good luck with that once your kids find out just how good it tastes. This never lasts very long in my house. My children eat the jam with almost everything they can think of. It’s so good, if I let them, they would eat straight out of the jar. Of course, I don’t let them do that… but they haven’t caught me doing it yet 😉

Blackberry Jam

Homemade Blackberry Jam will take you back to a traditional southern style that my family absolutely loves!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Breakfast, Dessert

Cuisine American

Servings

Calories

Ingredients

4 cups fresh blackberries 6 oz packages
1 cup granulated sugar
1 tbsp lemon juice

Instructions

Place the blackberries, sugar and lemon juice in a medium sized pot.
Mash everything together using a potato masher. I do not recommend using a food processor. In my opinion the best Jams have chunks of fruit and make the homemade appeal authentic and traditional.
Turn the stove top heat to medium-high. Stirring every few minutes and scoop out the foam. Cook for 3-5 minutes. Turn down the heat to medium-low. Then simmer for an additional 10-15 minutes.
Let the berries simmer until most of the juice evaporates. Then turn off the heat. The mixture will thicken after as the jam reaches room temperature.
Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator.

It’s good for up to 4-6 weeks.

Keyword blackberry jam, easy and quick jam, homemade blackberry jam, homemade jam

Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

August 31, 2020August 31, 2020

EatFoodlicious3 Comments

Kalbi-Grilled Korean BBQ Beef Short Ribs

One of my family’s favorites for a shared eating experience is Korean BBQ Beef Ribs. When these thinly sliced juicy strips of meat hit the grill you should let the flames kiss them until excellence is achieved. The aroma of grilling beef is a primal joy that is only surpassed by the first bite of these well marinated, tender, char-grill ribs that will make you forget about watching what you eat. Korean BBQ Beef Ribs also known as Kalbi or Galbi have become a very poplar dish in America and is a must try dish. They are so easy to make at home, preparation takes no longer than 5 minutes and cook time is less than 6-9 minutes total (depending on your grill and heat settings). Check out the video to see just how easy this dish is to prepare. Your family will be fighting over the last one, I promise. These are perfect to add to the table for large gatherings also.

We usually eat these on the weekend or special occasions. You can make them without using a marinade to mix it up a bit. All you have to do is add some salt and pepper before grilling them.

Having grown up in an Asian household I prefer to marinate them. When marinated for 3 hours or overnight (recommended), the meat gets very tender and you can taste the succulent sauce. The sauce adds a beautiful marriage of salty-sweet-tangy to the texture and creates flavorful juicy ribs that are a joy to eat. In my opinion, the marinade elevates the taste of the beef and increases the tenderness of the meat. When cooked correctly the meat should easily peel away from the bone and not be chewy. Beef ribs are well served with rice, noodles, lettuce but you can just gnaw on them fresh off the grill with a cold beer or you preferred libation. When this dish hits the table, yo will be able to tell by the looks on the faces of your family that this will no doubt become a staple for communal dinning in your household.

Grilled Korean BBQ Beef Short Ribs (Kalbi)

EatFoodlicious

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Marinate Time 2

Total Time 2 10

Course Main Course

Cuisine Asian

Servings

Calories

Equipment

Food Processor or Blender

Ingredients

3-4 lbs thin sliced beef ribs

Marinate

2 pears or 1 asian pear
6 garlic cloves
½ onion
2 tbsp ginger
½ cup soy sauce
½ cup mirin can substitute dry sherry, sweet marsala wine or dry white wine
2 tbsp honey
½ tsp black pepper
2 tbsp toasted sesame seeds

Instructions

In a food processor, add all the marinated ingredients except the sesame seeds. Puree until smooth.
In a large bowl, add the meat and marinated mixture together. Using a gloved hand; fold/turn the meat until the ribs are fully covered.
Add sesame seeds to the large bowl and fold/turn until the ribs are uniformly coated.
Marinate for at least 3 hours but preferably overnight.
Preheat the grill on to high. Cook 2-3 minutes per side.

Best to served fresh off the grill and served with rice, salad, or vegetables.

Keyword Grilled Korean BBQ Beef Short Ribs, kalbi, korean beef ribs

Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

August 28, 2020August 28, 2020

EatFoodlicious5 Comments

Baked Honey-Soy Wings

Wings are best when so tender they fall off the bone and are still so juicy it makes your mouth water in anticipation of the next bite. These classic Honey-Soy Chicken Wings are literally finger licking good (just make sure you wash your hands first :). They are also much healthier than deep fried wings so you won’t have to feel soo guilty while enjoying them. I personally like them best served wet and well coated in the sweet sticky sauce. When served wet be sure to have some white or brown rice handy to balance out the over indulgence of the sweet soy honey nectar. My husband would argue you could forego the rice and just was them down with your favorite cold beer but I will leave that up to you. When I make these wings for my family, they get so excited because the smell of chicken and the sweet sauce will draw them in from all over the house. Be careful not to grab them when too hot but it is rewarding to watch the eagerness for your creation out weigh the hazards of a burned lip from the temperature when served hot and fresh out of the oven. These will keep when refrigerated but we generally do not have any leftovers when feeding my family.

Also enjoy these when tailgating as an appetizer or for that fun get together/party. Everyone loves wings and you will not disappoint your family and friends with this easy to make crispy succulent wining recipe.

Baked Honey-Soy Wings

Eatfoodlicious

This classic Honey-Soy Chicken Wings is easy to make and hard to get wrong.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Asian

Servings

Calories

Ingredients

3 lbs chicken wings
1 tbsp cornstarch or coconut flour
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
3 tbsp extra virgin olive oil

Sauce

½ cup low-sodium or regular soy sauce
½ cup honey
1 tbsp ginger minced
1 tbsp sesame oil
2 garlic clove minced

Instructions

Preheat the oven to 400°F / 205°C.
Pat wings dry with a paper towel. Place the wings in a large owl. Put all the seasoning ingredients (not the sauce) into the bowl and mix/coat them well.
Transfer the wings to a baking rack or cookie sheet.
Cook for 30 minutes then flip/turn the wings finish cooking for 20-25 minutes or until golden brown.

Sauce

In a wok or large pan, put all the sauce ingredients together and cook on medium-high for 2-5 minutes.
Place the baked wings in the wok roll them around until they are completely covered with sauce.

Enjoy!

Keyword baked honey soy wings, Homemade Asian Wings, homemade honey soy, honey soy sauce, wings

Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

August 27, 2020August 27, 2020

EatFoodlicious5 Comments

Shrimp Ceviche

This Ceviche recipe calls for fresh raw shrimp, red onion, English cucumber, tomatoes, jalapeno and cilantro. An authentic approach for eating this dish is to let the shrimp chemically cure/cook in lime Juice and salt as a marinade. Simply place the marinating shrimp in the refrigerator for the required amount of time to enjoy just how tender, tangy and juicy they turn out. I love this as an appetizer.

It’s a very healthy, simple, quick meal to prepare and is very low in carbohydrates. This is a good choice for those times you want to cut back on red meat.

This can be eaten as appetizer, a light meal or snack. Just follow the simple recipe and check out the short video above and you will be on your way to enjoying this appetite quenching meal.

We enjoy ours served with tostadas but you can change that up and have yours with chips, crackers or salad.

Traditional recipes usually pair with tostadas:

Also, can be eaten as a snack with chips:

I hope you decide to give this a try and feel free to leave a comment to let me know what your thoughts are on fresh made Shrimp Ceviche.

Written instructions are provided below for your convenience:

Shrimp Ceviche

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Marinate 1

Total Time 1 15

Course Appetizer, Salad, Side Dish, Snack

Cuisine Mexican

Servings

Calories

Ingredients

1 lb raw shrimp chopped in chunks
3 limes juice
1 lemon juice
1 English cucumber chopped
1 cup tomatoes chopped
1 cup cilantro (half bunch) chopped
1 avocado chopped
½ red onion chopped
2 small jalapenos or 1 large minced
1 tbsp tabasco adjust to taste
Pinch of salt and pepper adjust to taste

Instructions

In a medium size bowl, mix raw chunks of shrimp, lime juice and a pinch of salt. Cover and marinate for at least 1 hour in the refrigerator.
In a separate large bowl, mix the rest of the ingredients. Add the raw shrimp and lime juice to the large mixing bowl. Continue to fold until well mixed.
Serve immediately and enjoy!

Recommend pairing with tostadas, chips, crackers or salad.

Keyword easy authentic shrimp ceviche, shrimp ceviche

Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

August 26, 2020August 27, 2020

EatFoodliciousLeave a comment

Egg Muffins

In my family, we love our eggs. We can eat eggs anytime of the day. These tasty egg muffins are so easy to make. You can add any toppings you normally enjoy on your omelet. For our little egg based treat, I used spinach and tomatoes. This is a good way to add something a bit healthy to those picky little eaters menu without the kid anti-vegetable dread and debate. But my husband loves it when I add sausage and bacon, after all whats not to love about bacon? Use your imagination or what you have in the refrigerator to create your own personal egg muffin.

These little delights are not only great for breakfast but as a snack as well.

You can put them in a zip-lock bag, store them in the crisper drawer, take a couple out, throw them in the microwave and voila you have a nutritious homemade on-the-go treat. They will keep in the refrigerator for up to a week. I will often freeze them so they are handy for those “rainy days”. To reheat the muffins, put them in the microwave and heat up to 30 – 45 seconds. These are perfect for your kids to let them feed themselves when times are busy and we can’t all get sat down at the same time to eat together. If storing them in the freezer, I recommend using a freezer container or freezer zip-lock bag to maintain freshness for up to 2-3 months.

Check out my video to see for yourself just how quick, easy and affordable these little time savers can be.

As always, feel free to leave a comment and let me know if you like the recipe. I hope you have a wonderful day and I look forward to hearing from you.

Egg Muffins

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer, Breakfast, Side Dish

Cuisine American

Servings

Calories

Equipment

Mini Muffin Pan

Ingredients

10 eggs
2 cups fresh spinach chopped
½ cup tomatoes chopped
1 tbsp dried chopped onion
¼ cup milk
½ tsp paprika
½ tsp salt
½ tsp black pepper
1 tsp garlic powder

Instructions

Preheat oven to 350°F.
Place eggs in a large bowl and gently whisk.
Then add the rest of the ingredients to the egg bowl and whisk until well mixed.
Spray cooking oil on the mini muffin pan.
Fill the cupcake forms in the pan with egg mixture.
Bake in the preheated oven for approximately 20 minutes or until done.

Keyword breakfast egg muffins, easy egg muffins

Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

August 25, 2020August 25, 2020

EatFoodlicious4 Comments

Zucchini Parmesan Crisps

Are you getting tiered of the same old choices and looking for a guilt free comfort snack? If so, I recommend giving this seasonal delight some consideration for your next meal plan.

Baked Zucchini Parmesan Crisps are perfect as an appetizer or snack and are delicious to boot. These healthy little French fry alternatives are crispy on the outside and tender on the inside. You can enjoy them with your favorite sauce, vegetable dip or salad dressing. Zucchini Crisps are so tasty that even my picky kid went through them like he was in an eating contest. Serve them with a light Ranch and I promise you will not have many left-overs.

Zucchinis are not just tasty they are also a good food choice that has many healthy benefits and may be enjoyed countless ways. These turned out just as good as deep fried and did not have that greasy after taste that comes with using oil. If wanting to cut out some grease out of your families diet, and want to avoid indigestion, this is a good choice to add to your personal menu. Check out the video to see just how quick and easy this dish is to prepare and serve. Feel free to leave a comment and I will be happy to follow up with any questions or provide more tips to aid in your own personal foodlcious experience. Thanks for stopping by and have a great day!

Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.

Recent Posts

Share on social media

Zucchini Parmesan Crisps

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Appetizer, Snack

Cuisine American

Servings

Calories

Ingredients

2 zucchinis sliced
1 egg
½ cup panko bread crumbs
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp paprika
Pinch of salt and pepper adjust to taste

Instructions

In a small bowl, whisk the egg.
In a separate bowl; whisk the panko, cheese, garlic and paprika until well mixed.
Dip the sliced zucchini in the egg then coatboth sides with the bread mixture. Set aside. Repeat until all the zucchini iswell coated.
Place the coated zucchini slices in an air fryer or on a cookie sheet (when using an oven). Cook at 400 degrees for 12-14 minutes until golden light brown.