Appetizers

Cheesy Garlic-Parmesean French Fries
Trying to think of something easy and quick to mix up for Super Bowl Sunday with things you probably have in your fridge?

These are amazingly yummy, and sure to satisfy everyone!

Garlic Parmesan French Fries.

All you’ll need:
– McCain super thin French Fries
– Mozzarella
– Block Parmesan
– Parsley
– Olive Oil
– Garlic
– Large Ziplock Bag

Preheat oven to 450 degrees
Chop – 3 tablespoons of Parsley
Dice – 3 large cloves of Garlic
Grate – 1 cup Mozzarella, 1 cup Parmesan

 

Next, put 2 cloves of chopped garlic and 1/2 cup of Olive Oil into your large ziplock.
Add a tablespoon of Parsley.
Then, pour the entire contents of French fries into the ziplock.
Toss well.

Next, put in half a cup of Mozzarella and half a cup of Parmesan into the ziplock.
Add the remaining Parsley.
Toss well.

Then, prepare a large pan with parchment paper.
Next, spread your fries as evenly as possible across your pan.
Toss extra cheese for taste.
Cook fries for 6-10 minutes depending on preferred crispiness

While the fries are cooking, with 1/3 cup olive oil, sauté the remaining garlic until lightly brown

Once the fries have been taken out, toss the remaining cheese onto the pan.
Then, drizzle the oil and garlic across the French fries.

Then, scope and serve!!

So yummy!
Enjoy!

– Amanda

Roasted Lemon Cauliflower

Ever since my mum made her famous roasted vegetable lasagna (I’ll post the recipe soon – if she gives me permission..) I have been obsessed with roasting vegetables. Roasting them gives the vegetables this strong, delicious taste that I can’t explain. Even if you don’t like vegetables or cauliflower, I PROMISE you that you won’t be able to resist them! (If you make them and still don’t like them, send them over to me and I’ll be happy to eat them for you)

This recipe is so simple yet extremely delicious and good for you.

What you’ll need:

– 5 lemons

– 2 heads of cauliflower

– Salt & pepper

– Olive oil

– Large bowl or large Ziploc bag

Squeeze the juice out of your 5 lemons into a bowl and place to the side.

Wash and cut your cauliflower into bite size pieces and place either into your large bowl or Ziploc bag. Next, pour the lemon juice over the cauliflower evenly and mix. Add about 1 tsp of salt and 1 tsp pepper (or to taste) and 2 – 3 tbsp olive oil. If you do this in a Ziploc bag, shake thoroughly. If you are using a bowl, mix until all of the cauliflower is covered in lemon-y goodness.

I let mine marinate in the fridge overnight, but you can roast them whenever you’re ready. Doing it overnight doesn’t make a huge difference, so don’t feel obligated to do so!

Once you’re ready to roast, place the cauliflower in a non-greased glass baking pan. Roast for 30 mins at 425 degrees. I mixed mine around every 10 minutes or so, so the lemon juice was being absorbed. Remove when they have a golden brown colour.

You can serve them as they are, or blend them to make a lemon cauliflower purée!

Enjoy!

– Jill

Salmon and Cucumber Bites

My mum has been making these since I was young, so it’s definitely not a new recipe. But it’s lasted this long for a reason! This is such an easy, healthy and more importantly delicious little snack to make any time of the day! The ingredients make it somewhat ‘classy’, so it can be served as an appetizer at any dinner party.

You can make adjustments to the ingredients depending on your taste and budget (you can buy imitation caviar at some grocery stores and replace the crème fraiche with sour cream or cream cheese).

What I use:

– 1 english cucumber – sliced roughly 1cm thick

– 1 package of smoked salmon – sliced into thin strips

– Crème fraiche (you can also use sour cream or cream cheese)

– Caviar

– Chives

First, you need to place all of the slices of cucumber on your serving plate (makes it easier then moving them from the cutting board to the plate with everything on them!). Then take a spoon, drop about a teaspoon of crème fraiche onto the cucumber. Place your salmon ontop of the crème fraiche, add ¼ tsp of caviar and finish off with chives as a garnish!

My advice to you is eat as many as you can before you leave your kitchen because I can guarantee they’ll disspear within seconds!

Enjoy,

Jill