Just a little something for the weekend — these meatball sliders can be prepared ahead of time on the stovetop and could feed a crowd while you fire up the grill and get sides and salads ready. The meatballs are super soft and moist on the inside so they’re easy to scrunch down in a sandwich roll. I like them smothered in marinara sauce and garnished with mozzarella and extra fresh basil leaves. I hope the crowd at Fiesta Friday enjoys them. Happy weekend, everyone!
Crispy phyllo shells, lemony mascarpone filling, fresh strawberries — and the best part is that these little treats couldn’t be simpler. Great for a spring get-together, and you can mix up the topping with other seasonal fruit for an even more colorful presentation. Enjoy!
What could be a more festive starter than shrimp wrapped in prosciutto, tied with chives and smothered in a spicy maple sauce? As I made these, knotting the chives across the prosciutto-wrapped shrimp reminded me of tying an obi over a kimono during festivals in Japan. I think these would be great for entertaining — These little lovelies come dressed for your holiday party and are sure to please with their savory-sweet taste. Continue reading
Call me old-fashioned, but I love hors d’oeuvres at parties. Not complicated or fancy or difficult-to-eat ones, just little nibbles of things like a beautiful cheese plate, some fresh fruit, or warm bread with aromatic herbs. And when I am hosting, this is my favorite one to serve (and eat!) — it’s a decidedly unfussy but delicious combination of cheese, fruit, warm bread and herbs all in one. Continue reading
The Seasoned Traveler 