Appetizers

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Very easy, cute and amazing idea to brighten up any party, they are super delicious and an attention grabber.
20 Kabobs

Cut in half and leave aside
Bind the dough
put yellow food colour in 3/4 of the dough after it’s binded and
the rest that is left put black food coloring and let it rise once then make round ball and keep aside

2 large tortilla (take a cookie cutter and cut in ear shapes put in a 400 degree oven for 4 min till a little golden brown take out and leave it aside
1 egg beaten
handful of peppercorns
handful of cloves
Method:
Start with the yellow dough, make oval shapes about 31/2 inches and lay the slit kabob on it with the cut side facing up, next wrap the yellow dough around the kabob and lay it on the oven tray, keep going until you have no dough left. The next step is to roll the black dough out as thin as you can then make 2 inch strips and start putting them on the yellow dough, brush with the egg wash, don’t forget to add the peppercorn for the eyes and the cloves for the stinger. Put it in the oven and bake it at 400 degrees in a the middle rack and leave it in for 8 to 10 minutes making sure it does not get too much color on it. Take out and put it on a wire rack, make diagonal cuts with a knife and stick the tortillas inside making it look like wings!
Enjoy!

Nothing like homemade guacamole, super delicious it can be smooth or chunky, this way you can cater it to your palate by adding just the right amount of lime and seasoning.
Ing:
2 avocados
1/2 lime juiced
salt to taste
1/2 sweet onion chopped very small
1/2 cup chopped cilantro
1 tomatoes chopped in small pieces
2 tbsp jarred jalapeno juice
Method:
Cut both the avocados and scoop out the meat add this to a big bowl, with a fork mash it up to the consistency you like, next add the rest of the ingredients starting with the lime juice, tomatoes, cilantro, onions and the jalapeno juice. Stir all this really well give it a taste test and serve it with whatever you like, I served it with some tortilla chips and am also going to be serving these up with my fish tacos!

Enjoy!

It only took two ingredients to transform these into the most amazing snack. These are super crunchy on the outside but on the inside they have a stringy ooey gooey melted cheese!
Ing:
wonton wrappers
mozzarella string cheese
oil if you are frying
Method:
wrap the cheese sticks in the wonton wrappers securing with some water and fry them in med temp oil. Serve immediately!
Enjoy!

Fish tacos that are made with the healthy solutions spice blends, these are super tasty and has just the right amount of kick to it!
Ing:
2 cups of cod fillet cut in bite sized pieces
1 tbsp of ginger and garlic puree
1/2 lime juiced
himalayan pink salt to taste
1 tbsp healthy solutions cajun spice
Marinate the above for about 2 to 10 min
Sauce Ing:
2 tbsp greek yogurt
himalayan pink salt to taste
1/4 tsp honey (optional)
1 tsp healthy solutions cajun spice
Mix and let it marinate till ready to eat
1 tbsp olive oil for pan frying the fish
6 to 7 soft tacos
Slaw Ing:
1 cup purple cabbage sliced thinly
1 cup white cabbage sliced thinly
1/2 cup carrots shredded
1/3 cup cilantro chopped
1/2 cup spring onions chopped
1/2 cup thinly sliced radishes
1/2 lime juice
himalayan pink salt to taste
Method:
Marinate your fish and assemble your sauce, keep that aside, put all the slaw ing in a big bowl and keep that aside now start pan frying the cod, it should take about 3 minutes on each side, once it is done remove and place on a place and keep it aside. Now warm up the tortillas and start assembling the tortillas by first adding the slaw then add the cod fish on top of that, next add a little more slaw and lastly top it with the sauce!
Enjoy!

A combination where East meets West, a crispy Indian chex mix with cereals and lentils mixed in with curry leaves and spices…..
Ing:
fried peanuts
mamra
mung daal
yellow split peas
corn flakes
rice krispies
potato chips
citric acid
sugar
salt
turmeric powder
cayenne powder
lemon pepper
For the spices:
oil
mustard seeds
curry leaves
fennel seeds
dried chilli peppers
1 stick cinnamon
cloves
sesame seeds
ginger and garlic puree
Method:
In a wok or pan add your oil, once it’s nice and hot add the mustard seeds, curry leaves, fennel seeds, dried chilli peppers, cinnamon, cloves, sesame seeds, and the ginger and garlic, just fry it for about 2 minutes to get the raw taste of ginger and garlic out and the sesame seeds are a little almond in color, keep this aside. In a big bowl start adding all the dry ingredients and give it a good mix and make sure you like the ratio of the ingredients you have in there, next add the oil and spice mixture, stir again well, lastly add the turmeric, salt, citric acid, sugar, lemon pepper and cayenne and make sure you are satisfied with the taste. Sit back and enjoy it with a cup of chai!
Enjoy!

A delicious creamy and spicy dip that can be used as a dip or a spread!
Ing:
2 8oz blocks of cream cheese
1/2 tsp lemon pepper
1/3 tsp garlic powder
1/3 tsp onion powder
6 oz jarred jalapeno peppers and the juice
16 oz pack of frozen spinach (squeezed dry)
Method:
Start by putting the cream cheese in a food processor then add the jalapeno peppers and the juice blend it a little then go ahead and add the lemon pepper, onion powder, and the garlic powder as well as the squeezed spinach, blend all the ingredients one more time till everything has combined. Do a taste test to make sure it is perfect for you, spread on crackers, sandwiches , or just use it as a dip for vegetables and pretzels!
Enjoy!

A delicious and very quick spread that goes on just about anything, impress your family and friends and let your imagination run wild!
Ing:
1 8oz block of cream cheese
1/2 cup of jarred jalapenos chopped
1 tbsp of the juice
Method:
In a bowl add the room temperature cream cheese and add the chopped jalapenos and the juice mix it really well and spread it on your favorite bread, bagel, toast, cracker or vegetable!
Enjoy!

A soft shell on the outside and a very flavorful moong daal filling, makes this a great appetizer or finger food!
Ing:
For the filling:
1 1/2 cup moong daal soaked and boiled
this should yield about 2 cups boiled
3 big potatoes boiled and shredded
1 tsp mango powder
1 tbsp dried parsley or coriander
1/4 tsp citric acid
1 tsp lemon pepper
1 tsp coriander and cumin seed powder
1/4 tsp hot chutney
1/2 tsp ginger and garlic
salt to taste
Dough Ing:
2 cups white flour
3 tbsp oil
salt to taste
enough water to bind dough
3 cups oil for frying
First boil the moong daal and the potatoes, once boiled skin the potatoes and shred them then keep it aside, Bind the dough and let it rest about 20 min to half hour in the mean time add all the spices in the moong daal, starting with ginger and garlic, chili sauce, salt, mango powder, coriander powder, citric acid, lemon pepper, and the cumin and coriander powder, stir until all the ingredients well until fully combined. Make sure and do a taste test to make sure the filling is really tasty. Now with the dough make small balls from the dough and just flatten with your palms, fill this with the moong daal mixture and close it up then flatten it, make sure no filling is exposed and the dough is pinched shut. Warm up your oil and start frying on medium heat till the katchories are nice and golden brown, it should fry for about 5 to 7 min. Serve with tamarind chutney, or any other chutney of your choice.
Enjoy!
Makes about 18
depending on how big you make them
lasts for about 1 week in the refrigerator

 

Super delicious crunchy tiger shrimps dipped in batter and fried!

Ing:
2 cups of oil for frying the shrimps
15 tiger shrimps
Batter Ing:
1 cup white flour
1 egg
1 to 11/2 cups ice water
2 tbsp rice flour
salt to taste
Marination for the shrimps
1/2 tsp cajun seasoning
1/2 tsp lemon pepper
salt to taste
1 tsp habanero chutney
1 tsp ginger and garlic
Sauce Ing:
4 tbsp of sweet chili sauce
1 tbsp black vinegar
1 tbsp of ketchup
1 tsp soy sauce
1 tsp habanero chutney
Method:
First marinate your shrimps with all the spices, next make the batter by mixing the egg and water really well and add it to the the flour mixture. Make sure the batter is like pancake batter consistency. Test the oil by adding little bit of the batter in oil, it should sizzle right away, hold the shrimp by the tail and start frying the shrimps until they are golden brown. (Make sure and use raw shrimps) Make the sauce and serve it with the shrimps….
Enjoy!

A perfect bean dip to kick of a great party!
Ing:
1 16 oz can of fat free refried beans
16 oz sour cream
enough picante sauce to cover the layers
2 large cucumbers deseeded and chopped
2 cups sharp cheddar cheese grated
3 to 4 cups shredded lettuce
Tri color tortillas for garnishing (optional)
Method:
In a nice large platter spread the first layer of the beans, make sure you make a nice thin even layer, next layer it with sour cream, and then a layer of picante sauce, cucumbers, and lettuce, lastly add the cheddar cheese and if you want you can garnish with the tortillas on the side or you can use any type of chips you desire.
You can also add a layer of cooked ground beef, if you like!
Enjoy!

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