Food Mamma

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appetizers

Air Fryer Teriyaki Hot Wings

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Teriyaki hot air fryer wings – crispy on the outside, juicy on the inside and oh so saucy!

Air Fryer Teriyaki Hot Wings

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I have definitely passed my love of chicken wings to my children.  What’s not to love? It’s the perfect finger food and always a hit at any party. Also, wing nights are always a great way to enjoy time with friends.

I do have two requirements for wings. The wings have to have a nice crisp coating and they have to be saucy. When making wings at home, we never fry them. It used to be that they were made in the oven but lately, they are always cooked on the bbq before being sauced. Until the air fryer came along.

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Indian-Spiced Turkey on Pita Crisp

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These crispy pitas are topped with chunks of indian-spiced turkey with a dollop of creamy mint chutney. There is lots of flavour in this perfect little bite.

Indian-Spiced Turkey On Pita Crisp

Disclaimer – This post has been sponsored by Canadian Turkey. The recipe, thoughts and opinions are all my own. 

If I had to choose a favourite course, it would be appetizers. I enjoy making them and I definitely enjoy devouring them. Serve me a meal of appetizers and I’m a happy girl.  The key to a great appy is that there needs to be a lot of flavour in that tiny bite. This recipe with indian-spiced turkey fits the bill!

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Spinach and Artichoke Dip Stuffed Mushrooms

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Spinach and artichoke dip stuffed mushrooms combines two favourite appetizers and are perfect for your holiday party.

Spinach & Artichoke Dip Stuffed Mushrooms

If you have been reading this blog for a while, you know that I am a dip person. Whether it’s for my fries or chips or carrots, you have to have something to dunk them in. Dips are easy to make and always my go-to when preparing for a party.

So what if you take a crowd favourite, like spinach and artichoke dip, and stuff them into mushrooms? You have yourself a very delicious appetizer that is sure to please.

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zucchini pakora

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We have been trying to use up the zucchini from the garden before the cold sets in. We have roasted them, grilled them and of course put them in loaves. Here is another way to use up that zucchini – pakora! I’m pretty sure Q ate most of these. He doesn’t like onions but these were so tasty, the fact that they were in there didn’t bother him at all.

These golden balls are easy to fry up and filled with deliciousness. The addition of baking powder makes them a little puffy. The pakora make a great appetizer or snack and are even tastier when dipped in tamarind chutney.

Zucchini Pakora

2 cups gram flour (chickpea flour)
1 small onion, sliced
1 cup zucchini, grated
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp salt
1 1/2 tsp crushed ginger
1 1/2 tsp crushed garlic
1 small egg
1/2 cup water 
1/2 tsp baking powder

Combine the flour with the spices, egg and vegetables.  Slowly add the water mixing until it forms a batter. Add the baking powder and mix well. Drop by spoonfuls into hot oil until golden. Enjoy with tamarind chutney.

bruschetta

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We learned a lot from this year’s garden. We had some hits and some misses and know what we want to focus on for next year. We had success with our tomatoes so we will definitely be planting those again.

One of my favourite things to make with the ruby gems is bruschetta.

With bruschetta, there are no rules. Like garlic? Add as much as your heart pleases. We like lots. Want a crunch? Add an onion. Or don’t. It’s really what you want. To make this batch, I cut up some tomatoes into halves and quarters. I added a small onion, a couple cloves of garlic, a glug of olive oil and a splash of balsamic vinegar. I finished it off with ribbons of basil and a sprinkling of salt. This was served on toasted baguette and was oh so good! A great way to use up all those garden tomatoes.

cheddar crackers

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It’s getting cold. As much as I want to hold on to summer, there’s no denying the chill in the air. Reports of snow on it’s way make me want to get cozy and enjoy comfort foods like steaming hot soup.

What goes great with soup? Crackers! Bowls of delicious broth topped with buttery cheddar crackers. Yes please! These crackers are topped with nigella seeds giving it an extra burst of flavour. Not only are these crackers super easy to make, they are great on soup, a nice addition to any charcuterie board and they make the perfect snack!

Cheddar Crackers

1 cup flour
2 cups grated cheddar cheese
4 TB butter
4 TB cold water
1 TB nigella seeds

In a food processor, pulse the flour and the butter. Add the cheese and pulse again. Add the water one tablespoon at a time until the dough forms into a ball. Wrap the dough in plastic wrap and chill for half an hour. This will make the dough easy to roll. Roll the dough, sprinkle the nigella seeds and roll again. This will allow the seeds to stick right to the dough. Cut into squares, or use a cookie cutter for your desired shape. Bake at 350 degrees for 10-15 minutes.

chicken skewers with peanut dipping sauce

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It’s no secret that I love appetizers. I would prefer a whole meal of appetizers if given the choice.When we head out for Vietnamese or Thai food, we love ordering chicken satay skewers.

This is a spin on the satay chicken – chicken strips marinated in hoisin sauce with garlic and ginger. Grilled up, these are the perfect vehicle for some peanut dipping sauce. Even hubby who is not a fan of peanut butter loved the sauce. Hooray! Peanut butter is combined with lime juice, coconut milk and sambal oelek and made into a luscious sauce that you will want to lick off your plate. So much yum!

Chicken Skewers with Peanut Dipping Sauce

4 chicken breasts, sliced in strips
1/2 cup hoisin sauce
2 garlic cloves, minced
1, 2″ piece of ginger, grated

2 TB peanut butter
1/2 lime, juiced
1/2 tsp sambal oelek
1/4 cup coconut milk
cilantro

Marinate the chicken in hoisin sauce, garlic and ginger for at least an hour. Thread the chicken onto skewers and grill until done.

Mix the peanut butter, lime juice, sambal oelek and coconut milk until well combined. Add some chopped cilantro and serve with the grilled chicken skewers.

cheesy puff pastry sticks

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Puff pastry is one of those versatile things that are great to have in the freezer.  It’s perfect for desserts or main courses and great for making a range of appetizers.

I had people coming over and needed something to add to the charcuterie board. I was hoping for bread sticks but didn’t have any. I did have puff pastry though so cheese sticks sounded perfect. I had recently found Nigella seeds which added a burst of flavour with every bite. These taste great, and even more so when they are warm.

Cheesy Puff Pastry Sticks

1 sheet puff pastry
1 cup shredded cheddar / marble cheese
2 tsp nigella seeds

Roll out the puff pastry. Sprinkle the cheese on the pastry and fold it in half. Roll it out again so that the cheese gets incorporated into the dough. Sprinkle the seeds on top of the pastry and run the rolling pin over it so that the seeds get embedded into the dough. Cut strips and place them on a parchment-lined cookie sheet, giving them a little twist. Bake at 350 degrees for 15 minutes or until golden brown.

spinach dip

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My little guy turned two last week. Two! He is so precious, always ready to greet everyone with his mischievous smile.

Normally, I plan out birthday parties weeks in advance, giving me lots of time to prep and plan. This time, I decided to do a very last minute gathering for our family and close friends.  Not having the luxury of time, I needed to do things that didn’t require a lot of effort.

This spinach dip is a crowd pleaser and takes just a few minutes to throw together. You do need to make this the day before though, allowing the dip to chill overnight.

Put the dip into a bread bowl and serve with bread, crackers or veggies and voila, an easy but delicious appetizer. I’ve been making this dip for years and it is always a hit!

Spinach Dip

2 cups sour cream
1 cup mayo
1 package chopped spinach, thawed and squeezed dry
1 package dry vegetable soup  mix

Combine all the ingredients together. Chill overnight. Serve in a hollowed out sour dough bread loaf.