Tag Archives: Appetizers

Crispy Oven Baked Chicken Drumsticks with Garlic Mayonnaise (nomrecipes)

Chicken

8 chicken drumsticks
1 T baking powder
1/2 T kosher salt

Put the chicken drumsticks in a large mixing bowl and mix well with baking powder and kosher salt. Rest the drumsticks in fridge for at least 1 hour (recommend 8 hours). The longer you rest, the crispier the skin will become as the baking powder will have more time to do the magic. Preheat oven to 450 F. Put the chicken drumsticks onto a rack and into oven for 55 – 60 min. Flip the drumsticks once every 20 min. Remove the drumsticks from oven and ensure the internal temperature is 165 F. Toss the drumsticks with the garlic mayo sauce in a large mixing bowl while the drumsticks are still piping hot. Serve Immediately.

Garlic Mayo Sauce

2 t  ketchup
3 T Japanese mayonnaise (can sub with 3 T regular mayo and 1 t honey)
2 t honey
1 t garlic powder

In a large mixing bowl, mix all the garlic mayo sauce ingredients together.

Spicy Shrimp Sushi Stack with Mango Salsa (thegirlonbloor)

30 shrimp
1 sheet nori
Wonton or tortilla strips
sesame seeds to garnish

Bang Bang Sauce

1/2 c mayo
2 t Sriracha
2 t sweet chili sauce
1/4 t salt

Quick Guacamole

1 avocado mashed
1 – 2 t lime juice
1 small clove garlic, minced
1/2 t herbamare or sea salt

Mango Salsa

1/2 mango diced
1/4 c red pepper diced
1/4 c red onion diced
1/4 c cilantro chopped
1 T lime juice
1/4 – 1/2 t salt

Sushi Rice

1/2 c dry sticky rice
3/4 c water
1/2 t salt
2 T rice wine vinegar
1 T sugar

In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15 – 20 min). Mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce. In a 1 or 2 cup measuring cup (a 2 cup measuring cup is the perfect size for dinner), spoon in mango salsa until there is a thin layer, then spread half of the avocado mix over top. Layer with shrimp, then strips of nori, then sticky rice. Press down hard, then trace with a knife all the way around the measuring cup to loosen mix. Dump onto a plate, careful to make sure mix remains in tact. Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce over top using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.

BLT Summer Rolls with Avocado Dipping Sauce (hapanom)

Avocado Dipping Sauce

1/2 avocado
1/4 c creme fraiche
1 T fresh lemon juice
4 mint leaves
Kosher salt
freshly ground black pepper

In the bowl of a food processor add avocado, creme fraiche, lemon juice and mint. Add 1 T water at a time until you reach your desired consistency. Add salt and pepper to taste. Refrigerate until ready to use.

BLT Summer Rolls

6 rice paper rounds
6 romaine lettuce leaves, cut in half horizontally
6 slices cooked bacon
1 large tomato, seeded and diced

Fill a large bowl with room temp water. Working with one rice paper wrapper at a time, dip it into the water so the entire round is submerged. As soon as you have wet the entire round, remove it from the water and lay it on your work surface (the rice paper wrapper will be fairly stiff, but it will continue to soften as you work). Place a lettuce leaf in the center bottom 1/3 of the wrapper. Then top with a slice of bacon, some diced tomato and top with another lettuce leaf. Fold each side of the wrapper over the filling. Then roll up from the bottom, while using your fingers to compress the filling into the wrapper, roll tightly. Slice in half diagonally and serve with the avocado dipping sauce and enjoy!

Crisp Zucchini Bites with Garlic Aioli Dip (natashaskitchen)

Zucchini Crisps

1 large or 2 medium green or yellow zucchini, sliced into 1/2″ thick rounds
1/2 c flour for dredging (seasoned with 1 t salt and 1/4 t black pepper)
2 eggs, beaten, for egg wash
1 1/2 c Panko Bread Crumbs
oil for sautéing (Use something with a higher smoke point like grape seed oil or canola)

In the first bow, mix together: flour with salt pepper. In the second bowl, beat eggs with a fork. In the third bowl, add panko bread crumbs. Dredge all sides of zucchini chips in flour. Next, dip floured zucchini in the beaten egg mix; they should be completely coated in egg. Transfer zucchini to the bread crumbs bowl and coat both sides of zucchini with bread crumbs. It helps to scoop the breading on top of the zucchini pieces so when you grab a hold of them to turn them, your fingers won’t get wet and later get so crusted up in panko that they aren’t useable (been there). If this does happen (and it might despite your best efforts), keep calm and wash your hands, then continue. Heat a large, non-stick, heavy bottomed skillet over medium heat and add about 1/4″ oil (enough to generously cover the bottom). Note: The oil is hot enough when your zucchini is simmering in the pan, but it should not be snap, crackle and popping out of control. Once the oil is hot, add breaded zucchini chips and saute about 3 min per side or until golden brown on each side. If browning too quickly, reduce heat. Once zucchini are done frying, transfer them to a plate lined with paper towels and serve warm with aioli sauce.

Garlic Aioli Sauce

1/3 c mayonnaise
1 garlic clove, pressed
1/2 T lemon juice
1/4 t salt
1/8 t black pepper

In a small bowl, combine  all ingredients and stir together well.

Healthier Dipping Sauce

1/3 c Greek yogurt
1/4 t sugar or to taste

Mix together well.

Milk Powder Red Onion Rings (countryliving)

vegetable oil for frying
1 packet nonfat dry milk
1/2 c cornstarch
8 large egg whites
2 t Kosher salt or to taste
1/2 t baking powder
3 medium red onions

In a large skillet fitted with a deep-fry thermometer, heat oil to 350 F over medium heat. Preheat oven to 250 F. Set a baking pan fitted with a wire rack in oven. In a large bowl, whisk together dry milk, cornstarch, egg whites, salt and baking powder until mix is lump free. Working in batches, dip onion rings into batter and then fry in oil about 1 min, turning halfway through. Drain on paper towels, season with salt, then transfer to prepared pan to keep warm. Makes 6 servings.

Bacon Pepper Jack Hush Puppies with Sweet Chili Dijon Sauce (carlsbadcravings)

Sweet Chili Dijon Sauce

1/2 c Asian sweet red chili sauce
1/4 c Dijon mustard
2 T honey
hot sauce to taste (opt)

Whisk ingredients together in a medium bowl and set aside.

Bacon Pepper Jack Hush Puppies

oil for frying

Dry Ingredients
1 1/2 c fine cornmeal
1 c flour
1 T baking powder
2 T sugar
1 t garlic powder
1 t salt
1/2 t ground cumin
1/4 t ground black pepper
1/8 t cayenne pepper
Wet ingredients
2 large eggs, lightly beaten
1 15 oz can creamed corn
2 T butter, melted
1/2 c cooked bacon, finely crumbled
1/2 c freshly grated Pepper Jack cheese
1/4 c green onions, thinly chopped

Heat oil to 350 F in a deep-fryer or Dutch oven. In a large bowl, whisk together Wet Ingredients. In a separate bowl, mix together Dry Ingredients. Pour Dry Ingredients into Wet ingredients and stir just until evenly combined. Chill for 5 min. Work with half of the mix at time and keep the other half in the refrigerator until you’re ready for it because it is easier to handle when slightly chilled. Drop batter by 1 1/2 t (or 1 heaping t) into the hot oil (it will be sticky!). Fry hush puppies in batches for 2 – 3 min or until golden, flipping them about halfway through. Be careful not to overcrowd the pan while frying so you will not have room to flip. Use tongs or a slotted spoon to transfer fried hush puppies to a paper towel lined baking sheet or serving platter. Hush puppies are best served hot but still delicious at room temp. You can also reheat in the microwave for about 45 seconds.

Chicken Bacon Chipotle Balls (buzzfeed)

2 boneless skinless chicken breasts
salt, to taste
pepper, to taste
2 eggs
1/2 c flour
1 t dried rosemary
1/4 c parsley, chopped
3 strips bacon, cooked and crumbled
1 t garlic powder
1 t onion powder
1 t pepper
7 oz mozzarella cheese, shredded
Chipotle sauce, to taste
1 T salt
bread crumbs
oil for frying
fresh parsley, chopped (for garnish)

Preheat oven to 400º F. Season chicken breast with salt and pepper, both sides. Bake for 25 min or until cooked through. With 2 forks, shred the chicken. Add eggs, flour, parsley, bacon, powder garlic, powder onion, pepper, mozzarella cheese, chipotle sauce and salt. Mix to combine. Make small balls with the chicken mix by rolling between your hands. Coat the balls in bread crumbs. Fry balls until golden brown in hot oil about 2 – 3 min. Drain on a paper towel to remove excess oil and sprinkle with salt. Garnish with a sprinkle of parsley.

Homemade Pizza Twists made with Crescents (frugalcouponliving)

1 pkg crescents (8 count)
1 c shredded mozzarella and Parmesan cheese blend
2 T melted butter
12 pepperonis
1 c marinara

Preheat oven to 350 F. Line a baking sheet with parchment paper. Press 2 crescent triangles together to make a rectangle. Brush your rectangle crescents with butter. Sprinkle 2 T cheese in the center. Place 3 pepperonis on top of the cheese. Fold each side over to the middle and press the edges together. Twist your breadsticks and place onto your parchment paper. Brush with butter. Bake for 18 – 20 min. Serve with a side of marinara sauce for dipping and enjoy! Yields: 4 servings. Note to Me: Sprinkle grated cheddar cheese over top.

Chicken Egg Rolls (lifeinthelofthouse)

Egg Rolls

1 lb ground chicken
2 t fresh minced garlic
1 t fresh minced ginger
2 c shredded cabbage
1 c shredded carrots
1 green onion, thinly sliced
14 egg roll wrappers
2 T flour
1 T water
oil for frying

In a large skillet over medium-high heat add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 min or until mix is heated. Turn off heat and remove skillet from burner. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying.) Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 c chicken mix into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the 2 side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped. Carefully place 2 – 3 egg rolls at a time into the hot oil. Fry rolls for 2 – 3 min using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Sweet and Sour Sauce

3/4 c sugar
4 T ketchup
1/2 c distilled white vinegar
1 T soy sauce
1 t garlic salt

Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.

Pico de Gallo (inmamamaggieskitchen)

2 tomatoes, finely diced
1/4 onion, finely diced
1 Jalapeño, finely diced
1 garlic, finely minced
half bunch of cilantro, chopped
juice of 1 lime
salt

Chop everything and add to a bowl. Stir to combine. Serve. Makes 1 cup. Note: Pico de Gallo is a delicious appetizer or use as a yummy topping to ramp up your tacos, taquitos, and other favorite Mexican dishes.

Easy Homemade Pot Stickers (reallifedinner)

1 pkg pot sticker wrappers (36 count)
1 lb ground beef, pork, chicken or turkey
1 large carrot grated or finely chopped in your food processor
1/2 a small zucchini, grated or finely chopped in your food processor
3 green onions, finely chopped
3 T sweet chili sauce
1 T soy sauce
1/2 t ginger, scant
1/8 t ground black pepper
1/8 t salt
3 T canola or vegetable oil
1/2 – 3/4 c water

Combine ground meat, grated carrot, grated zucchini, finely chopped green onions, sweet chili sauce, soy sauce, ginger, salt and black pepper. Mix together thoroughly by hand. Place about 1 1/2 T mix on half of each won ton wrapper. Dip your finger in water and moisten 1 edge of a won-ton wrapper, fold it over and pinch it shut. Make a few folds along edge and pinch them to give them the pot sticker look. Repeat for all 36 won ton wrappers. In a large frying pan that has a lid, heat oil, place a layer of pot stickers in pan and cook for 1 – 2 min until browned on that side, flip over and add 1/2 c water and put lid on immediately (this will steam the pot stickers. Leave the lid on for 5 – 7 min, watch to see if water starts to evaporate. If it does add a little more water. Shake the pan back and forth every once in a while to make sure the pot stickers are not sticking to the pan. Serve hot with pot sticker dipping sauce. Repeat cooking process for rest of the pot stickers, depending on how large your frying pan is you may need to do 2 or 3 batches, If you don’t want to cook them all at once you can freeze them in an air tight freezer Ziploc bag for up to 2 months. Just make sure to lay them out in a single layer until they are completely frozen to keep them from sticking together. (The cooking time will need to be extended by 3 – 4 min of extra steaming if cooking frozen pot stickers). Makes 36.

Dipping Sauce

soy sauce
sweet chili sauce

Mix half soy sauce and half sweet chili sauce.

Homemade Soft Pretzel Bites (twopeasandtheirpod)

Soft Pretzels

1 1/2 c warm water
2 T light brown sugar
1 pkg active dry yeast (2 1/4 t)
3 oz unsalted butter, melted
2 1/2 t kosher salt
4 1/2 – 5 c flour
vegetable oil
3 qts water
1/2 c baking soda (for boiling the pretzels)
1 whole egg, beaten with 1 T cold water
coarse sea salt

Combine 1 1/2 c warm water, sugar, yeast and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 min. Add salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 – 4 min. If the dough appears too wet, add additional flour, 1 T at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 F. Bring the 3 qts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful! Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 – 4 1/2 oz each. Roll each piece into a long rope measuring 22″ and shape. Cut the dough into 1″ pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 – 18 min until golden brown. Remove to a baking rack and let rest 5 min before eating. Serve with cheese sauce.

Cheese Sauce

1/2 T unsalted butter
1/2 T flour
1/2 c milk
8 oz Cheddar cheese, grated

Melt butter in a medium saucepan over medium heat. Add flour and cook 1 min. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Crispy Curry Fried Chicken Wings (lengskitchen)

12 chicken wings or drumettes
1 T curry powder
1/3 t salt
1 T corn starch
1 T tapioca flour (or tapioca starch)
1 egg, beaten
oil for deep frying

Place wings into a mixing bowl. Add in curry powder, beaten egg, salt, corn starch and tapioca starch. Mix thoroughly. Cover the bowl with a cling wrap and leave to marinate in the refrigerator for at least 4 hours. The longer it is left to marinade, the better the flavor will be. Heat up enough cooking oil in the wok on high. Make sure that the oil is well heated prior to deep frying. Turn the heat down to medium. Slowly and carefully lower the wing sections (one at a time) into the hot oil. Let deep fry undisturbed, turning then once about every 5 – 10 min. Fry until they look golden brown on the outside (and a cut right through to the bone reveals that the wing is no longer pink inside). Transfer onto a serving plate and serve hot!

KFC Original Recipe Chicken Livers (food)

2 – 4 lbs premium quality fresh chicken livers

Brine

4 c cold water
1 T fine sea salt
1 t Accent seasoning (recommended flavor enhancer)

Blend ingredients together. Marinate chicken livers at least 2 hours in refrigerator in blended Brine ingredients; cover; turn chicken livers periodically with tongs during marination.

Seasoned Flour

2 c pre-sifted all-purpose flour
1/2 c Bulk KFC Original Recipe Seasoning
peanut oil for frying, vegetable oil or pure vegetable shortening

Measure flour and Bulk KFC Original Recipe Seasoning into a large sealable container, such or a Ziploc bag. Shake container and mix well. Remove chicken from brine with tongs; rinse or soak chicken in very warm water. Place a few livers at a time into the seasoned flour mix container; seal container firmly; shake gently in all motions to thoroughly coat livers. Place breaded pieces on a wire rack when livers are evenly and generously breaded. Allow chicken livers to rest and absorb the breading for a few min before frying. Preheat the manufacturer’s recommended amount frying oil in your deep-fryer between to 315° F or preheat enough fat to immerse chicken completely in deep heavy stove top pot to 315° F (use a deep-fryer thermometer to gauge). Add breaded chicken livers to the elevated fry basket in deep-fryer without crowding; lower the basket slowly into the hot oil; turn livers only once midway, frying until golden brown and fully cooked, about 10 – 12 min. Drain on a wire rack over a paper towel-lined baking sheet; Transfer rack over a baking sheet and keep chicken livers warmed in a preheated 170° F oven until serving. Sserve and enjoy! Yield: 2 – 4 lbs fried chicken livers.

Sandra’s Crispy Tender Chicken Gizzards (sandrarecipeblogsite)

Pre-Boil Gizzards

1 lb fresh chicken gizzards
1/4 t onion powder
1/4 t garlic powder
1/4 t fine grained kosher salt
pinch of freshly ground pepper

Trim excess gristle from chicken gizzards. Rinse under cold running water. Place gizzards in a medium saucepan, and then just cover them with cold water, and then add the boil seasonings. Bring to a boil, reduce heat to a simmer and pre-boil ‘covered’ for 1 hr. Strain the gizzards, and spread out to dry on a paper towel lined plate and let cool.

Dredging/Frying

1 egg, slightly beaten
1/4 t filtered water
pinch of cayenne
3 T flour
3 T italian bread crumbs
1/2 t paprika
Peanut oil for frying

Season Gizzards

1 t cornstarch
1/4 t onion powder
1/4 t garlic powder
1/4 t old bay seasoning
1/4 t fine grained kosher salt
pinch of freshly ground pepper

Add 1” of oil in an electric skillet or dutch oven and heat to 350 F. In shallow bowl, beat the egg, water and cayenne. Once the gizzards are cool, place in a medium bowl and toss with cornstarch, onion powder, garlic powder, old bay seasoning, kosher salt and ground pepper. Dip gizzards in the egg mix and then drop into the ziploc bag with the breading mix. Shake the bag thoroughly to coat gizzards and shake off excess. Gently lay the coated gizzards in the hot oil using a slotted spoon (or ‘spider’. Cook for just a couple of min until golden brown and crispy. Remove with slotted spoon (or ‘spider’) to a paper towel-lined plate to drain, and lightly sprinkling with kosher salt while hot. Serve hot gizzards in a bowl lined with waxed paper; plus toothpicks to spear and eat as an appetizer.

Tender Chicken Gizzards (lillepunkin)

Start by putting the gizzards in a large stock pot and just cover with water. Add salt and black pepper, then bring the water to boiling. (You can also add a stalk of celery or even a bay leaf for extra flavor if desired.) Boil for a minimum of 30 min for chewier gizzards. Boil for 45 min for more tender gizzards. Drain the water off and allow to cool. You can also rinse the gizzards with cool water to help them cool faster for handling. Prepare 2 bowls for dredging. One should have 2 eggs beaten. The other should have a mix of flour, salt, and pepper OR you can do half flour and half panko bread crumbs seasoned with salt and pepper for a crunchier breading. Dip each gizzard in the eggs, then the flour mix. Drop into preheated vegetable oil in a small stock pot or use a fryer. When the gizzard floats to the top, it’s done! Remove carefully from the oil with a spatula designed for frying, and lay the cooked gizzards on a plate lined with paper towels to absorb the extra grease. Enjoy while hot!

Fried Chicken Gizzards (thehensnest)

Marinade

1 lb chicken gizzards (or chicken livers)
1 c whole milk buttermilk
2 T your favorite hot sauce (opt)
1 T seasoning salt

Marinate chicken gizzards for 8 – 12 hours. The buttermilk will help tenderize the gizzards. Drain your chicken gizzards (or livers). Bread chicken gizzards…make sure you coat the gizzards evenly. After breaded, let rest for 10 – 15 min. This helps “set” the coating. You can also lightly “spritz” your battered gizzards to set the coating. Heat deep fryer to 350 F. Deep fry for 4 – 6 min or until golden brown. Your gizzards cook fast (same for livers). Drain on paper towels. Plate up and serve with your favorite sauce! Note: If you want, you can simmer the chicken gizzards in some water with a little salt, garlic powder and hot sauce for 10 – 15 min. Cool, bread then fry. Serve immediately.

Breading

1 c self rising flour
1 1/2 T seasoning salt (more or less)
2 t smoked paprika (smoked paprika makes all the difference, delicious)
1 t black pepper

In a mixing bowl combine all the breading ingredients. Place flour breading mix in mixing bowl or bag.

Million Dollar Bacon (thesweetestoccasion)

1 lb thick cut bacon
6 T brown sugar
1 t cayenne pepper
1 t cracked black pepper
1 t red pepper flakes

Preheat oven to 350° F and line a baking sheet with parchment paper. (You can sub aluminum foil if you don’t have any parchment paper lying around.) Then sprinkle the bacon with about half of the brown sugar. Sprinkle on the red pepper flakes, cayenne and cracked black pepper. Sprinkle the rest of the brown sugar on the top and pat all over. You don’t have to worry about coating the reverse side because as the bacon cooks, the sugary coating will run under it and coat the other side of the bacon, too. Then just pop it in the oven and bake for 20 – 30 min until it reaches your desired crispiness.

Cheesecake Factory Mini Crabcakes (Sandra H.)

Mini Crab Cakes

2 T mayonnaise
2 T minced onion (green part only)
2 T minced red bell pepper
1/2 beaten egg
1 t minced fresh parsley
1 t Old Bay seasoning
1/2 t yellow prepared mustard
1/2 lb lump crab meat
3 T plain breadcrumbs (such as Progresso)
1/4 c panko
vegetable oil

Measure all ingredients for the crab cakes–except the breadcrumbs, crab, panko and vegetable oil–into a large bowl. Use a whisk to blend ingredients together. Carefully fold the crab and breadcrumbs into the whisked ingredients. Be sure not to over stir the mix or those tasty lumps of crab will fall apart. The best crab cakes have nice big chunks of crab in ’em. Rub a light coating of oil in six cups of a nonstick standard size muffin tin, then use your hands or a spoon to fill the cups with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don’t press too hard or the crab cakes may be hard to get out. Cover the muffin tin with plastic wrap and pop it in the fridge for a hour or so. This step will help the cakes stay together when they’re browned in the oil. After the crab cakes have chilled through, heat up about 1/4″ of vegetable oil in a large skillet over medium/low heat. Fill a shallow bowl with the panko breadcrumbs. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab cake should be wearing a light coating of panko. Test the oil by dropping a pinch of panko into the pan. It should sizzle. Saute the crab cakes in the hot oil for 1 1/2 – 3 min on each side or until the cakes are golden brown. Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish. Serves 2 – 4.

Remoulade Sauce

1/2 c mayonnaise
2 t capers
2 t chopped dill pickle slices (hamburger pickles)
1 t lemon juice
1/2 t minced fresh parsley
1/2 t paprika
1/2 t chili powder
1/4 t cayenne pepper
1/4 t ground cumin
1/8 t salt

Combine all the ingredients in a small bowl. Cover and chill the sauce until you’re ready to serve up the crab cakes.

Sheet Pan Nachos (bloglovin)

1 T olive oil
1 lb ground beef*
2 cloves garlic, minced
1 pkg taco seasoning
12 oz tortilla chips
1 15 oz can black beans, drained and rinsed
1 c corn kernels, frozen, canned or roasted
1 c shredded cheddar cheese
1/2 c shredded Monterey Jack cheese
1 Roma tomato, diced
1/4 c diced red onion
1 jalapeno, thinly sliced
2 T sour cream
2 T chopped fresh cilantro leaves

Preheat oven to 400 F. Lightly oil a baking sheet or coat with nonstick spray.  Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3 – 5 min, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mix, black beans, corn and cheeses. Place into oven and bake until heated through and the cheese melts, about 5 – 6 min. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.