Category Archives: Appetizers

Truffle Fries

Truffle Fries

This one goes out to all of my fellow gluttons out there- and to all of your inner fat kids just waiting to step out of the shadows. You know your inner fatty is pining away waiting for his/her moment when they can roll around in a big mass of greasy, crispy, crunchy, and salty french fries topped with the most delectable of all toppings. Yea, this is for you.

Gluttonous Truffle Fries Face

This is my “what has my life amounted to” face. OR better known as “I’m about to eat my feels real hard over here”

You know, it is whispered that these sinful little gems make even the devil blush. I am just saying [because no one ever reads these little blips]… if its enough to make the diablo himself blush, sign me up. I am talking super crispy fried french fries topped with fresh minced garlic and parsley, then to take it to a whole other level, we lightly drizzle these guys with some White Truffle Oil.

Then, if that wasn’t enough, we are kicking it up a notch here. 1 out of 7 of the deadly sins just wasn’t enough for us (we already admitted to gluttony) we also have sloth because I made these with frozen french fries. That is for both convenience and laziness. Now there we have it…. 2:7 of the deadly sins….

The price we pay for committing these traitorous acts? One night in purgatory. That is it. [Oh and maybe another inch on your waist line, but no one is judging]. Its okay though, one night is one night! And just think, when the devil asks you why you are there, you can make him blush by telling him you sinned with a big ole’ bowl of truffle fries!

Truffle Fries


1 Pkg Frozen French Fries (I used shoestring cut but use your favorite, or if your an over achiever make your own)

5 – 7 Garlic Cloves; smashed and minced (if you dont like a lot of garlic then feel free to scale it down a bit)

1 Tbsp Fresh Parsley; finely chopped

White Truffle Oil

*Oil for frying; I used coconut oil but use whatever you prefer

(*omit if you decide to bake your fries)

Truffle Fries

Smash and mince your garlic into smithereens then finely chop your parsley and set both aside.

Truffle Fries

Cook your fries using your preferred method. If you are pan frying like me, heat your oil in a skillet and once hot, carefully drop in small batches of fries so that they cook in a single layer.

Truffle Fries

Once crispy and golden, remove your fries from the oil and allow to drain on a cooling rack over paper towels or a baking sheet.

Truffle Fries

Combine garlic and parsley and mix well either using a mortar and pestle OR the flat of a spoon. The key is to smush it up just a little so that it is not exactly a paste but still pretty happily combined.

Truffle Fries

Transfer your fries to a large bowl or platter and drizzle lightly with the White Truffle Oil tossing well to coat. Finally scatter your garlic and parsley mixture on top and enjoy the fruits of your labor!

Truffle Fries

If you really want to make it more interesting, add a bit of freshly grated parmesan cheese! I wont judge!

Truffle Fries



Ricotta Thyme + Olive Oil Spread With A Beer Tasting

Beer Tasting2

Friday night I hosted my first Craft Beer Tasting Party. I have to say that the challenge of making bar food based on a vegetarian diet was pretty exciting! I get so used to making things based on my diet, and never quite thought about it before, but I was more than excited to embark on this journey! That was of course until it came down to actually looking for recipes! Sweet Baby Jesus I never realized how hard it is to find vegetarian appetizers that are more exciting than carrots and celery along side a veggie dip!

Ugh, how do you all do it!

Thankfully my sister has more experience with it than I do, so she made an amazing Poutine, Falafel with Hummus and Tahiti Sauce , Cheese Board, and Mini Mascarpone Tarts! I ended up making a Queso Blanco, Ricotta Thyme + Olive Oil Spread, and the non original Carrot + Celery Platter with none other than a Veggie Dill Dip.

Beer Tasting

If you enjoy craft brews, feel free to drop your suggestions in the comments below!

Ricotta Thyme + Olive Oil Spread


Ciabatta Bread

2 Cups Ricotta; at room temprature

1 Cup Whole Milk

4 Garlic Cloves; smashed and minced

4 Tbsp Fresh Thyme Leaves

1 Tsp Dried Oregano

Extra Virgin Olive Oil

Sea Salt to taste

White Pepper to taste


Honestly, this is so easy you guys.

All your going to do is put your ricotta in a large bowl, add the milk and stir well until it is fully mixed as well as smooth and fluffy.

Then add your minced garlic, thyme, oregano, salt, and pepper then mix well.

To serve, drizzle a bit of olive oil on top along with a few extra sprigs of thyme.

Serve alongside toasted ciabatta bread and enjoy!

Cheese Board

Here are a couple more pictures of the tasting, I hope you all enjoy and maybe have your own sometime soon!

Beer Tasting3

Also I highly recommend Hardywoods Raspberry Stout… it really tastes like raspberry jam. 🙂

Craft Beer Tasting (4)


Craft Beer Tasting (5)

Crispy Honey + Sriracha Wings


Crispy Honey + Sriracha Wings (9)

Its no secret I love wings… the messier the better! While I have posted many different recipes such as Homemade Honey Mustard Barbecue Wings, Homemade Teriyaki Chicken Wings and Chinese Coca-Cola Wings, this is one I have been dying to try! While I dont like many spicy things, I am starting to see the light… and maybe with a little encouragement and some small baby steps I will be able to dabble in the land of Sriracha and Jalapenos more often!

Crispy Honey + Sriracha Wings

First order of business though is to crack open a nice and refreshing craft beer. You might need it to extinguish the flames if your anything like me. Honestly, one time I went to Buffalo Wild Wings with my sister and I got their Garlic Parmesan Wings… let me tell you I was burning up! That is the only thing on the menu that is not spicy, but here I am sitting at the table nearly reduced to tears while my sister has the time of her life laughing it up at me.

No big deal.

But with that being said, I am starting to ween my way into the land of fiery sriracha spiciness. Baby steps my friends, baby steps. Mind you this recipe is not as spicy as it sounds when I talk about it. I am not a normal person though, clearly, so the littlest spice is a lot for me.

Crispy Honey + Sriracha Wings (2)


3 Lbs Chicken Wings

1/2 Cup Coconut Oil (or any frying oil of your preference)

1/2 Cup Flour

Salt + Pepper

1/3 Cup Sriracha

1/2 Cup Katchup

1/3 Cup Soy Sauce

3 Tbsp Honey

1 Tbsp Sesame Oil

8 Garlic Cloves; minced

Cilantro; minced

Sesame Seeds

Crispy Honey + Sriracha Wings (3)

Combine sriracha, ketchup, soy sauce, honey, sesame oil, and garlic then set aside.

Rinse and pat your wings dry.

In a small bowl combine four, salt, and pepper then pour over wings tossing well to coat.

Heat oil in a large skillet over medium heat until a pinch of flour sizzles when dropped in the pan.

Add wings in batches to avoid over crowding.

Cook 3-5 minutes each side until nice, crispy, and golden in color.

Set aside on paper towels or a cooling rack over a baking sheet so that they oil can drip away.

Continue working in batches until all the wings are nice and crispy.

Using the same skillet, combine the sriracha mixture to the hot oil and whisk well.

Add all the chicken back to the pan with the sauce, then cover and reduce to a simmer.

Allow to cook about 10 minutes then remove cover and and stir.

Cook another 10-15 minutes uncovered cooked thoroughly.

Then finally plate and sprinkled with chopped cilantro and sesame seeds!

Crispy Honey + Sriracha Wings (6)

Sorry for lack of pictures but I didn’t intend to put this on the good ole’ blog… but with that being said, I hope you all try it and embrace the fiery goodness!


Venison Bacon + Pineapple Bites

Venison Bacon + Pinapple Bites (56)

This is a little something for all you hunters and ladies with hunter spouses… Its something quite majestic and something that is very easily executed. That alone is a game winner… Not only that, but I love how this can be an appetizer for the big game or easily a dinner served along side steamed rice with crispy fried scallions on top! Either way, it is not only impressive, but this method also takes away any gaminess that the venison may have! Most people who dont eat it say its because of the gamey taste the meat has… This is no longer an excuse. I dont know if its because the recipe compliments it, or just hide it so well but let me tell you, it is something magical…

Take it from me, I could never bring myself to eat venison… I dont know what happened but something either my father or one of my uncles must have said when I was a little girl at my Pepere’s house warned me off from it. And honestly it was probably something along the lines of “Surprise, your eating Bambie!” or maybe when they tricked my sister and I into eating bear stew [I still dont know if that was a joke or was really what we were eating]… All I know is that I was a very impressionable kid and the rest was history.

And this is why I had to brace myself with this little gem…

Venison Bacon + Pinapple Bites (30)

Le Pepe Nero helps me with my case of the feels…

I will say though, once I finished making these sweet sweet little gifts from the angels above, it was as if the heavens opened up and the choir started singing me the songs of which angles weep in pure joy to. It was an epiphany of sorts really. On one hand, these little guys were the most juicy, clean, lean, fresh, and delicious form of steak that I have ever consumed! I mean, it seriously MELTED! IT FREAKING MELTED IN MY MOUTH! I couldn’t believe that I once thought Filet Mignon to be the creme de la creme of all things steak… No…. venison now hold that title for me.

But then on the other hand… I could believe that I had thought these sinful thoughts and betrayed my little deer friends from my woods here in the sticks! I mean, how dare I! They are so quiet, and majestic, and graceful… I love them with all of my being! Why must nature be so cruel! Needless to say, I am crazy for 1… and I love venison for 2… AND I am a traitor to my little majestic critters in the woods for 3!

Oh and I cried because of the pure mental anguish this has brought upon me. (Sadly I am not kidding)

[Sorry for the therapy session]

Thanks dad!

Venison Bacon + Pinapple Bites (77)

Venison Marinade

6 Oz Pineapple Juice

1 1/2 Cup Extra Version Olive Oil

1/8 Tsp Cider Vinegar

1/8 Tsp Water

1 Tbsp Worcestershire Sauce

2 Tbsp Soy Sauce

1/4 Cup Brown Sugar

1 Tsp Garlic Powder

1 Tbsp Season Salt

1/2 Tsp Kosher Salt

Venison Bites

4 Venison Steaks; cut into 1″ cubes and marinated in the above for 3-5 hours.

1 Lb Bacon; cut in half

1/4 Cup Pineapple Juice

1 Can Pineapple Chunks

1/4 Brown Sugar

4 Scallions (green onions); sliced thinly

1/2 Cup Canola Oil



In the case that you get the feels…. keep a nice strong drink within reach… dont judge me…

Venison Bacon + Pinapple Bites (31)

After you have had your venison cubes marinating in its happy juice… discard the marinade and lay them out on some paper towels to absorb the excess juices. Combine 1/4 cup pineapple juice and 1/4 cup brown sugar and set aside.

Venison Bacon + Pinapple Bites (12)

Create an assembly line of bacon, pineapple, pineapple-brown sugar glaze, venison, toothpicks, and drink!

Venison Bacon + Pinapple Bites (23)

Next using your tried + true rusty BBQ brush, coat one side of the bacon strips before wrapping to ensure their happiness. Once that is settled, place a piece of venison and pineapple in the center of the bacon strip and wrap it up securing with a toothpick.

Venison Bacon + Pinapple Bites (26)

Lay your little soldiers out on a greased broiling pan. Scatter any remaining pineapple chunks about the pan because, waste not – want not!

Venison Bacon + Pinapple Bites (45)

Broil them on the top rack at high for 4 minutes then flip. Broil another 4-5 minutes or until rare to medium-rare and the bacon is nice and crispy. Whichever is more to your liking. Just be careful not to over cook these little guys.. they were once majestic creatures of the forest and should not die in vain! [that should have been read with the voice of Braveheart]

Venison Bacon + Pinapple Bites (34)

Next, heat up the canola oil in a skillet and toss in your sliced scallions. Cook for 1-2 minutes over high heat until nice and crispy. Remove from oil IMMEDIATELY to stop it from cooking and allow to drain the excess oil over some paper towels.

Venison Bacon + Pinapple Bites (39)

[side note, if you have yet to have crispy scallions… you will now want them on just about anything]

Venison Bacon + Pinapple Bites (54)

Plate your majestic Venison Bacon + Pineapple Bites and scatter the extra pineapples about the plate. Top with crispy scallions and enjoy!

Venison Bacon + Pinapple Bites (55)

I want to thank Sweet Baby Jesus for allowing this deer a lovely and peaceful life filled with frolicking and majestic-ness and hopefully she went down easy… [clearly I am still struggling with this]

Venison Bacon + Pinapple Bites (56)


Venison Bacon + Pinapple Bites (77)


Baked Frico (Crispy Cheese)




Everyone has those days where you just want to eat the most unhealthiest thing you can. I dont care who you are. I know it happens, and I am not the only one. That is not to say that everyone caves like I do, but we all still salivate over just the mere thought of the most magical gooey or crispy, cheesy, salty, magical snack possible. Were not all perfect, we feel things (namely we all feel cravings).

Well with that being said, I caved…

Well I more than caved…

I fell straight into the bottomless pit and somehow landed right into the river Styx. For what felt like and eternity I was wagering a war with the devil over weather or not I should make this salty, crispy, magical creation and after forcing my hand, I somehow landed back into the realm of the living and set on the path of doing the devils work….

And by the devils work, I mean introducing those of you who dont already know about this sinful yet delectable little morsel, to the seed of Satan. There I said it… proceed with caution…

Just kidding, I am sorry if I offended anyone but honestly this snack is truly a sin….

And it only needs 2 ingredients…

Your cheese and your spice!

Think of all of the possibilities! I am talking garlic and parmesan, cumin and montry jack, cheddar and [dare I say it] bacon bits, etc! The cheese world is your oyster! Just be sure that the cheese is FINELY shredded or grated otherwise it will not work so well.



3 Cups of Finely Shredded or Grated Hard Cheese; Montry Jack, Cheddar, Parmesan, etc.

1 Tsp Ground Cumin; or any other spice you like in its place


Preheat the oven to 375F.


Combine the shredded cheese and spice of choice in a large bowl and mix to combine evenly.

Line a baking sheet with parchment paper and set aside. (you can see I did not do this step, if you skip it like I did, its going to be pretty interesting getting them off the baking sheet so… DO AS I SAY AND NOT AS I DO)

Form 1 inch balls (much like a golf ball) and place them on the baking sheet 3 inches apart from one another.

Carefully spread each ball on the baking sheet into a nice 2-3 inch circle. This will give each cheese crisp a beautiful lacy look.

Bake in the oven 5-6 minutes then promptly remove from the oven and pop off the parchment paper.

You can drape them over a rolling pin like I did to get the curve or just lay them flat on a cooling rack.

And now for the best part…

Enjoy your gluttonous journey!