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Hors d'oeuvres ~ Finger Foods ~ Appetizers ~ Tapas ~ Wine ~Cheese ~ Spirits

Warm laughter, little somethings and a merry spirit fill me with delight.

apples sliced thin with chicken salad and a whole pecan on top - beautiful and tasty appetizer idea

Well Fed: Paleo Recipes For People Who Love To Eat

Easy and delicious crostini

ciao! newport beach: my friday five

Quick Pesto Tortellini with Asparagus and Capers

Asparagus | Nicky&Max

Shrimp Taco Bites

Shrimp Taco Bites - I Wash You Dry
  • Laura Hobson

    24 large raw shrimps, peels and tails removed non-stick cooking spray or olive oil spray 1 tsp salt, divided 1 tsp grated lime zest, + juice 1 tbsp lime juice 2 tsp chili powder 1 large California Avocado, diced 1/3 cup sour cream 1 tsp chipotle chilies in adobo sauce, finely minced 2 tbsp freshly chopped cilantro 24 tortilla chip scoops

  • Laura Hobson

    Pre heat oven to 375 Grease baking sheet Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and mist with olive oil. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.

  • Laura Hobson

    Combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl. Combine the sour cream and minced chipotle pepper in a different small bowl. Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, top with a chili-lime shrimp. Sprinkle chopped cilantro.

Pears With Blue Cheese, Arugula and Prosciutto

Pears With Blue Cheese and Prosciutto

shrimp avocado diced red onion chopped tomato olive oil fresh limejuice cilantro salt and pepper.

Blistered Fava Beans for the Favetta Crostinis topped with Smoky Sautéed Shrimp

Favetta Crostinis topped with Smoky Sautéed Shrimp

  • Laura Hobson

    Serves 5 to 7 Ingredients: favetta: 1 lb. fava beans (in pods) 2 garlic cloves, peeled and roughly chopped 3 tablespoons shelled pistachios, toasted and lightly crushed ¼-1/3cup extra virgin olive oil 3 tablespoons grated Parmesan salt and pepper to taste zest of 1 lemon smoky-sautéed shrimp: 1/2 lb. shrimp, peeled and cleaned with tails intact 1 tablespoon extra virgin olive oil 1 garlic clove, minced 1/2 tablespoon cumin 1 teaspoon smoked paprika 1/2 teaspoon crushed red chili flakes juice of 1/2 lemon salt and pepper to taste 1 sourdough baguette, thinly sliced and grilled Directions: 1. Preheat grill to 350°. (if using grill pan, preheat over medium-high heat) 2. Place fava pods onto heated grill or grill pan and char, about 4 to 5 minutes on each side. 3. Allow pods to cool then peel to remove the beans. (rinse beans if needed) 4. Place beans, garlic and pistachios into a food processor and pulse 4 to 5 times before turning on completely. With the motor running, slowing drizzle oil into the pureed mixture. Once desired consistency has been reached fold in parmesan and lemon zest. Season with salt and pepper and stir. Set aside until ready to use. 5. For shrimp: Place shrimp in a bowl and add remaining ingredients. Toss together until fully combined. Season with salt and pepper. Heat grill back to medium-high and sauté shrimp on each side for 3 to 4 minutes. Remove from grill and allow to cool. 6. To assemble: Top each piece of crostini with some favetta spread and finish with a shrimp.

Stuffed Portobello Mushrooms With Roasted Tomatoes and Goat Cheese

Shrimp and Spanish Chorizo Bites

Shrimp and Spanish Chorizo Bites ~ Allrecipebase
  • Laura Hobson

    Shrimp and Spanish Chorizo Bites makes about 30 bites 1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary 1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds 1 clove garlic, finely minced 1/2 teaspoon dried oregano 1 Tablespoon red wine vinegar 1 Tablespoon dry Sherry 1/4 cup extra virgin olive oil, plus more for the pan 2 Tablespoons chopped fresh flat-leaf parsley In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry, and 1/4 cup of the olive oil; toss to coat. Marinate in the refrigerator for 30 minutes. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat with the remaining shrimp and chorizo. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Transfer the skewers to a serving platter and garnish with the parsley.

Salt-Crusted Mini Beef Wellingtons
  • Laura Hobson

    1 1/2 pounds beef tenderloin, cut into 20 one-inch cubes Kosher salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon butter, plus one teaspoon 12 ounces mushrooms, chopped finely 1 large shallot, chopped finely 2 sheets frozen puff pastry, thawed 1 egg, beaten Sea salt cystals

  • Laura Hobson

    Preheat to the oven to 400 degrees F. Bring tenderloin to room temperature for about 15 minutes. Season the cubes well with salt and pepper. Heat the oil and butter in a large skillet over medium-high heat, making sure butter doesn’t burn. Sear the beef on top and bottom only until a caramelized brown, about 1- 1/2 minutes per side. Move to a plate and set aside. Make the duxelles. Working in the same pan, turn to medium heat and add the extra teaspoon of butter, then add the mushrooms and cook until slightly browned and they have released liquid, about 5 minutes. Add the shallots and continue cooking until mushroom mixture is almost a paste, and shallots are tender, about 8 minutes. Remove from heat and set aside. Line 2 baking sheets with parchment paper or silicone baking mats. Roll out each sheet of puff pastry to about 10 x 14-inches. Lengthwise, cut into four 3 1/2″ wide strips then cut into even squares. Spoon about a teaspoon of mushroom mixture on the pastry squares (see pictures below). Place a tenderloin cube over each mound of mushrooms, seared sides will be on the top and bottom. Working from the corners, bring each corner of the pastry up to the top of the meat and pinch them together (see pictures below). Turn each one over and place on baking sheets seam-side down. If you wish, decorate with little pastry cut-outs of leaves, etc or leave plain. With a pastry brush, brush the egg over the tops of each Wellington. Sprinkle with the sea salt crystals. Bake the Wellingtons until golden brown, 15-20 minutes.

Super Simple Fresh Mozzarella and Basil Bites Recipe

  • Laura Hobson

    Simple, fresh and fast INGREDIENTS: 1 package of Ovoline fresh mozzarella (about 15, cut in half to make 30) 1 egg plus 1 tablespoon of water for egg wash 15 fresh basil leaves, plus more for garnish 30 sheets fresh wonton wrappers 1 cup extra virgin olive oil 1 cup of your favorite warm tomato sauce (yep, canned is acceptable here) or make your own fav.

  • Laura Hobson

    Drain the mozzarella on a a paper towel making sure that they are not moist or dripping with any liquid. Whisk the egg and water together with a fork. Wash and dry the basil leaves and then stack 5 together...roll them together into a little parcel, cut them length wise into little strips as shown...this is called chiffonade...very fancy term that means "cut into little strips". On top of one a wontons, place an Ovoline, cut in half. Sprinkle a bit of the basil on top. Brush the outside of the wonton with the egg wash. Press ends together and tuck the ends underneath. Let rest for about a minute. This is to seal the little parcels. Heat the olive oil in a LARGE pan till it reaches 350 degrees. PLEASE NOTE: DO NOT OVERHEAT THE OIL and do not use more than the recommended amount of oil, you are NOT deep frying. Place the little parcels in the pan and cook (do not crowd, about 8 or 10 in the pan are just right. Cook till golden brown on each side, about a minute. Drain on paper

  • Michelle Bertone

    These sound divine. I just have one question, you said "On top of one a wontons, place an Ovoline, cut in half." Do I cut the whole wonton with the cheese in half or just cut the cheese in half?

Ranch Butter Mushrooms

Ranch Mushrooms
  • Laura Hobson

    ingredients: 1 pound fresh mushrooms 1/2 cup butter, melted 1 envelope Ranch salad dressing mix directions: Put mushrooms in a crock pot. Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours. The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water.

  • Laura Hobson

    12 slices seven-grain or sesame bread 1/2 garlic clove 2 cups (about 10 ounces) halved cherry or grape tomatoes 1 small shallot, minced 1 tablespoon toasted sesame oil 1 tablespoon unseasoned rice vinegar Sea salt and freshly ground black pepper Sliced fresh mozzarella Thai basil leaves

  • Pat Cordovani

    This looks great! Does anyone know if the bread gets soggy? Does the bread need toasting?

  • Laura Hobson

    Pancetta, Blue Cheese, Pesto, and Arugula Crostini Ingredients: 24 1/4-inch thick slices of Ciabatta 1/4 cup extra virgin olive oil 2 tablespoons dried basil 1/2 cup pesto sauce 24 slices of pancetta Blue cheese crumbles 2 cups arugula

Tomatoes, olives, mozzarella and cucumber skewers inserted into a half a head of lettuce.

Party Frosting: Mmmmm... bite-sized fabulousness

Mmmm I can think of so many delish fillings for these cucumber-cups

Build A Better Lunch

Pesto and Mozzarella Cheese Poppers

three square chef: Pesto Poppers
  • Laura Hobson

    Pesto Poppers wifeplzak original yield: approx 20 1 sheet puff pastry fresh mozzarella pesto toothpicks Preheat oven to 400F. Roll out the puff pastry and using a 2 inch round biscuit cutter, cut out circles. In the center of each place a small piece of mozzarella cheese and a teaspoon of pesto. Pull all sides together and attach with two toothpicks per popper. Place on a cookie sheet and bake 20-25 minutes, or until golden brown. Remove from the oven and discard toothpicks. Serve warm! (can be served room temperature but so much better warm)

  • Terri Streng

    I am going with'll let you know...

Spring Rolls with Spicy Peanut Sauce

Basil: Spring Rolls with Spicy Peanut Sauce
  • Laura Hobson

    Spring Rolls spring roll wrappers leaf lettuce, torn spicy peanut sauce {recipe below} vermicelli {rice} noodles, cooked rice wine vinegar carrots, shredded cilantro, torn mint {regular or chocolate}, torn basil {regular or thai}, torn napa cabbage, chopped

  • Laura Hobson

    To assemble the spring rolls, soak a wrapper in warm water until pliable. Place the lettuce on the bottom and top with about 1 tablespoon of sauce, add some noodles, carrots, herbs and the cabbage and wrap up as if you were wrapping a burrito. Cut in half on the diagonal and serve when ready.

  • Laura Hobson

    Spicy Peanut Sauce: 1/4 cup plus 2 tablespoons onion, chopped 2 garlic clove, chopped 4 tablespoons red pepper flakes( add more to make spicy) 2 tablespoons vegetable oil 1/4 cup plus 2 tablespoons water 2 tablespoon peanut butter 2 tablespoon hoisin sauce 2 teaspoon tomato paste or ketchup 1 1/2 teaspoons sugar

  • Laura Hobson

    In a pot over medium-high heat, heat the oil and cook the onions, garlic and red pepper flakes. Add the remaining ingredients and combine. Cook for about 5-6 minutes.

Colorful cut veggies with a dollop of hummus.

Gluten Free Hummus Recipe | Simply Gluten Free
  • Laura Hobson

    Hummus Recipe Ingredients 2 cans organic garbanzo beans, liquid drained and reserved 1 ½ teaspoons course sea salt 4 cloves garlic, minced 1/3 cup tahini (sesame paste) Juice of 2 lemons 10 dashes Tabasco sauce 2 tablespoons flax seed oil ½ cup liquid from garbanzo beans ½ cup extra virgin olive oil Directions Put all the ingredients except olive oil in a strong blender or food processor and process until pureed. Add olive oil and process until smooth. Taste for seasoning, add more salt or Tabasco if necessary. Servings Serves 6 as a gluten free dip with fresh vegetables or pipe onto veggies.

Chicken Cordon Bleu Roll-ups
  • Laura Hobson

    Ingredients 2 eggs 2 tablespoons milk Healthier 1 tablespoon coarse or Dijon mustard sea salt and fresh black pepper 1/2 cup seasoned bread crumbs 1/2 cup panko crumbs 1/2 cup all-purpose flour 4 chicken cutlets, 1/4-inch thick 4 slices deli ham (sliced on the thick side) 4 slices deli Swiss cheese (sliced on the thick side) toothpicks

  • Laura Hobson

    Instructions Preheat oven to 400 degrees F. Lightly grease a large roasting pan. Set up a dredging station by whisking the egg, milk and mustard together in a shallow dish, season with salt and pepper. In a second wide, shallow dish combine both bread crumbs and flour together. Season the chicken cutlets lightly on each side with salt and pepper. Place a slice each of swiss and ham (trim to fit the cutlet, if needed) over top and roll up beginning from the smallest end of the chicken. Secure with a toothpick or two. Repeat until they are all rolled up. Dredge one at a time by dipping into the egg and then into the bread crumbs using your hands to pat the crumbs on. Set in roasting pan and repeat until all are covered with crumbs. Bake about 25 minutes, depending on the thickness/size of your cutlets (internal temp should reach 164-175 degrees F). Remove from oven and allow to set 5 minutes. Remove toothpicks and cut into slices 1-2 inches thick, if desired or serve as is.

Sweet and Smokey Eggplant Spread

Recipe: Sweet & Smoky Eggplant Spread — Recipes from The Kitchn
  • Laura Hobson

    I made this as a bruschetta topping. I substituted fresh chopped tomato for the t tomato paste. I also added some fresh garlic.

  • Laura Hobson

    2 large eggplants (about 1 pound each) Olive oil, vegetable oil, or canola oil for cooking 2 medium onions, chopped 3/4 cup (6 ounces) tomato paste Kosher salt Freshly ground black pepper

  • Laura Hobson

    Preheat oven to 350°F. Prick the eggplants all over with a fork and place on a foil-lined baking sheet. Roast in the center of the oven, turning over once, until soft, about 1 hour. Let the eggplants cool in a colander in the sink, where their juices can drain. When cool enough to handle, press any excess liquid out. (This step helps to reduce any bitterness.) Meanwhile, heat 1/4 cup of oil in a skillet over medium heat. Cook the onions, stirring occasionally, until soft and translucent, about 20 minutes. Cut the eggplants in half and scoop out the flesh. Discard the peel. Using a large knife, chop the flesh very finely. (Avoid using a food processor, as you want the eggplant to be more textured than a purée.) Add the eggplant to the onions along with the tomato paste, 3/4 teaspoon salt, and a couple good cracks of black pepper. Turn the heat to low-medium and cook, stirring frequently, for 10-15 minutes

  • Laura Hobson

    Transfer the mixture to a heat-proof bowl and let it cool completely before storing in the refrigerator. Adjust salt and pepper to taste before serving.