Appetizers. I’m all about appetizers. I adore them. Love to make them, love to munch them. And I’m here to share the love, my friends. Shall we begin?

A few years ago I attended a holiday cooking class at my friend Ann’s house. While we did learn how to make several fabulous appetizers that evening, I think Ann’s hosting an evening of ‘cooking instruction’ was mostly a thin disguise for what it really was: an occasion for a fun group of thirsty ladies to gather around her island and sip far too much wine until far too late on a school night!

My big take-away from that evening at Ann’s (besides not feeling so swell the next day) was the recipe for these little shrimp pizzas. They’ve become an old standby for me throughout the past few years. They’re unbelievably simple to prepare, and I’ve never met anyone who doesn’t like them!

(Actually, that’s not true. My friend Amy isn’t a fan. But then again, Amy’s motto regarding food in general is, “the blander the better”. Hmmpf.)

With the exception of the fresh red and yellow bell peppers, most of the ingredients for this recipe can be kept in your fridge, pantry, or freezer. If you have them on hand throughout the holidays, you’ll never be at a loss for a terrific appetizer to whip up in a skinny minute!

Happy weekend, everyone.

SHRIMP PIZZAS WITH BELL PEPPERS & BASIL

Makes 2 dozen

Source: Chef Katherine Ward

• 6 small flour tortillas
• 12 large raw shrimp, peeled and deveined, tails removed
• 1 red bell pepper, seeded and diced small
• 1 yellow bell pepper, seeded and diced small
• 1 T. olive oil
• 1 tube of garlic paste (find this in a small box on the top shelf, above the canned tomatoes)
• 1 c. grated asiago cheese
• ½ c. slivered basil, plus additional sprigs for garnish if desired

Preheat oven to 425. Place the diced peppers in a small mixing bowl, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Toss to blend. Spread peppers evenly on a cookie sheet with sides. Bake for 10 minutes, or until the peppers are beginning to blacken just slightly around the edges. Remove from oven and set aside.

Meanwhile, pat the shrimp dry with paper towels. Place the shrimp on their sides, and using a sharp knife, cut the shrimp horizontally in half. Set aside.

Spread the flour tortillas on a large cookie sheet. Squeeze a dollop (1/2 a tablespoon or so) of garlic paste on each tortilla, use a small knife or spatula to spread the garlic paste evenly on the tortillas. One by one, divide the asiago cheese among the tortillas. Repeat with the roasted peppers. Top the pizzas with the sliced shrimp, cut side down, four slices per tortilla. Sprinkle pizzas with salt and pepper.

Bake the pizzas for 10 minutes, or until shrimp are pink and tortillas are lightly browned and crisp around the edges.

Remove from oven and transfer to a cutting board. Scatter the slivered basil among the pizzas. Using a sharp knife, cut each tortilla into quarters. Transfer to a pretty platter and garnish with basil sprigs.

Wait! Don’t run away. You have no idea what deliciousness you’ll be missing if you give up on this post based on the title. Please, hear me out – these are fantastic! I can nearly guarantee that by the end of this post, you’ll have these tacos on your brain for the rest of the afternoon.

Unless you don’t like mushrooms. Or peppers. Or tacos.

The DamFam ended a caloric-laden Halloween weekend with these veggie tacos last night. I should say rather, my husband and I ate them; I’ll not “candy coat” it (post Halloween pun, LOL) and tell you that my punks were exactly tickled pink over mushroom tacos. They had the regular out’ the box kind; that’s how they roll. I did bust the Pickle for snagging julienned red bell peppers out of the prepped veggie pile while my back was turned. I cut her some slack. She couldn’t resist, that kid never met a pepper she didn’t like.

Anyway, I found this recipe it in the current issue of Bon Appetit yesterday morning, while I was lazing around nursing a Snickers-Almond Joy-Peanut Butter Cup hangover. VEGGIES. They’re good for what ails ya’.

These unique little tacos come to together in a skinny minute, but their preparation is a bit unusual. After all of the veggies are sautéed, the tacos are built and finished in the same skillet, resulting in melty, gooey cheese, and crispy corn tortilla shells. Topped with cilantro, crumbled feta, and a little hot sauce, these tacos could possibly be my new favorite veggie main course! I’m even toying with using the same filling for vegetable enchiladas sometime.

Now, aren’t you glad you stayed?

BUENO! Happy Monday, everyone!

POBLANO & MUSHROOM TACOS

Serves: 4

Source: Bon Appetit Magazine, November 2009, p. 67. Also available on epicurious.com

• 2 T. vegetable oil, divided
• 2 fresh poblano chiles, halved, seeded, and thinly sliced into long strips

• ½ red onion, julienned
• ½ red bell pepper, seeded and thinly sliced (I added this; it’s not in the original recipe)
• 1 container sliced cimini mushrooms (on sale this week)
• 1 t. ground cumin
• 4 corn tortillas (I had enough filling for 6)
• 4 thin slices of Monterey Jack cheese (I used shredded Mexican Blend because I had it on hand)
• Chopped fresh cilantro
• Crumbled feta or Cotija cheese

• Assorted toppings: shredded lettuce, diced tomatoes (both on sale this week), hot sauce, salsa

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium high heat. Add poblano chile, red onion, bell pepper, and mushrooms; sauté mixture until mushrooms are browned, 5 to 7 minutes. Mix in ground cumin. Season to taste with salt. Transfer vegetables to medium mixing bowl.

Heat remaining 1 tablespoon vegetable oil in same skillet over medium high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortilla, mounding only on one side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbed feta or Cotija cheese, and toppings.

I’d never made this recipe before the other day, so it’s a new one for me.  The whole DamFam really, really liked it though — except for you-know-who, but of course we’ve come to expect that from him.  Anything these kiddos can top with shredded cheese, sour cream, and chips seems to go over pretty well; hopefully your punks will dig it too!

I put it over hot basmati rice for something a little different – you could skip this if you want, but I liked it this way.  I recommend using a BIG ol’ pot, because this recipe makes a TON!  Even after we had it for dinner and I had a bowl for lunch, there was still enough to freeze for another meal.  Like most soups and stews, the flavors improved (and it got much thicker) as the chili sat in the fridge overnight.

Don’t be afraid of the chocolate; it doesn’t make the chili sweet – it just give it more of a Mexican mole flavor.  I added about half of the amount the recipe calls for.  Have fun with all of the toppings – I loved mine with a hefty dose of hot sauce (my favorite is Frontera brand, yum!).

Enjoy!

TURKEY & PINTO BEAN CHILI

Serves:  6-8

Source:  adapted from epicurious.com

• 1 T. vegetable oil
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 6 cloves garlic, minced or pressed
• 2 lbs. ground turkey (on sale)
• 3 T. chili powder
• 1 ½ t. cumin
• 1 ½ t. dried oregano
• 3 – 15 oz. cans pinto beans, drained
• 2 – 14 oz. cans diced tomatoes (try the sale fire-roasted Hunts tomatoes)
• 3 c. chicken broth (Imagine Organic broth is on sale)
• Chopped fresh cilantro to taste (I probably used 2 T.)
• 1 oz. semisweet chocolate, grated with a microplane or regular grater

• Hot cooked basmati rice
• Tortilla Chips and Shredded Cheese
• Sour Cream and Hot Sauce
• Sliced scallions and cilantro sprigs for garnish if desired

Place a very large stock pot over medium high heat.  Add the oil and swirl to coat the bottom of the pan.  Add the onions, peppers, and garlic and sauté over medium-high heat until vegetables begin to soften, about 8 minutes.  Add turkey and sauté until no longer pink, breaking up large pieces with the back of a wooden spoon, about 7 minutes (I drained off all of the grease at this point).  Mix in chili powder, cumin, and oregano and stir one minute.  Add beans, tomatoes with their juices, broth, and grated chocolate.  Bring chili to a boil (it will not look pretty at this point).  Reduce heat to medium and simmer uncovered until chili thickens, about an hour.  Add chopped fresh cilantro; season to taste with salt and pepper.

Place hot cooked rice in the bottom of individual serving bowls.  Top with chili and serve with assorted toppings.