This spicy tuna tip is perfect for a holiday appetizer. The tuna is from Wild planet foods which you can find at Walmart, the tuna is caught sustainably and the product is quality! Check out the reel from my Instagram, @ahangryhannah for the how-to on an already simple recipe! Serve with crackers or chips.
1 Clove of Garlic, minced
1 Package of Cream Cheese, room temp.
1 Can Wild planet foods Albacore Tuna, no need to drain!
1/4 Cup Sour Cream
3 TBSP Old Bay
Juice of 1 Lemon
Salt + Pepper
Squeeze of Sriracha
Parsley to Garnish
Let’s Get Cookin’
Combine the cream cheese + tuna + sour cream + old bay and mix well.
Squeeze in the lemon, add in the salt + pepper + sriracha, and mix well again making sure there are no clumps from the cream cheese.
Feel free to add in a little extra old bay and sriracha as needed.
Ever since I’ve had Antoni’s cookbook I’ve wanted to make these dates. I never knew the right time. I just moved into my own apartment and I thought, YES, I CAN MAKE THOSE DATES FOR A HOUSE WARMING PARTY. I know, what a necessary thing to think about when you are moving. Though my housewarming party got canceled due to weather, I still made these dates and enjoyed them on the couch. Antoni’s right, it really is the perfect bite. Salty, sweet, savory, and a multitude of textures as well. See if you agree.
24 Medjool Dates, pitted
1/4 lb Thinly Sliced Proscuitto
3 oz Blue Cheese
24 Roasted Salted Almonds, preferably Marcona
Let’s Get Cooking
Preheat the oven to 375F and line a baking sheet with parchment paper. [ I didn’t have a baking sheet yet so I used a muffin tin & that worked too].
Tear the pieces of Proscuitto lengthwise to get about 24 strips
Cut the dates along the side and stuff with about 1/2 tsp blue cheese and one almond. Gently close the date and wrap with Proscuitto. Place on baking sheet cut side up so the cheese does not melt out.
Bake for about 7-10 minutes until the cheese is bubbling. Let sit for a little before eating, it will be difficult to wait but you don’t want to burn your mouth.
I love finger foods. They always look so appetizing. I know holiday parties are winding down, but that doesn’t mean you can’t bring these bites to your next get-together, or make them for yourself and enjoy them on the couch.
Store-bought puff pastry
1 14oz can Whole Cranberry Sauce
1 Wheel of Brie, cut into cubes
Zest of half a orange
1 TSP Cinnamon
Let’s Get Cooking
Preheat the oven to 400F
Pour the cranberry sauce into a bowl and add in orange zest + cinnamon and stir.
Cut the puff pastry into squares, about 4×4 in, and place into muffin tins.
Place one of the brie cubes into the pastry and top with the cranberry sauce.
My mom makes these pretzels once a year at Christmas. They are one of the greatest snacks I have ever eaten, EVER. On Christmas, our dinner consists of these pretzels and puppy chow. Bring out your roasting pan and be prepared to eat a whole bowl of these on your own.
28-32oz of Mini Pretzels
1 Cup Vegetable or Canola Oil
1/2 TSP Dill Weed
1/2 TSP Lemon Pepper
1/2 TSP Garlic Powder
1 Package Hidden Valley Ranch Dressing Powder
Let’s Get Cooking
Heat oven to 200F
Pour the pretzels into a large roasting pan.
In a shaker container combine the oil + dill + lemon pepper + garlic powder + ranch powder and shake well.
Pour the dressing over the pretzels and toss to coat.
Bake for 30 minutes, stirring after 15 minutes. Let cool after baking and store in an airtight container.