Tag Archives: snacks

Delicious & Easy Appetizers

Make something tasty to go along with your happy hour sips. These easy appetizers can be made in advance and reheated (if needed) when you’re ready to snack.

Did you make one of these easy appetizer recipes? I’d love to hear from you! Leave me a comment on the recipe or message me.

Recipe: Avocado Corn Salsa

Fresh sweet corn and creamy avocado combine for a fun twist on the standard salsa recipe. This Avocado Corn Salsa is vegetarian, vegan, and gluten free.


3 ears of corn (or 1 ½ cups frozen corn, thawed)
½ cup red or sweet onion, diced
2 Tbsp cilantro, finely chopped
1 avocado, chopped 
1 large tomato, chopped
1 Tbsp lime juice
2 large cloves roasted garlic (or 1 tsp garlic powder)
1 tsp salt

Cut the corn kernels off of the cobs. Place the corn kernels in a large bowl. Fill the bowl with enough water to cover the corn and microwave on high for five minutes.

Drain corn in a colander. Rinse under cold water. 

In a large bowl, combine corn, chopped tomato, diced onion, diced cilantro, lime juice, and salt. 

Mash roasted garlic cloves and add to the corn mixture. 

Fold in diced avocado. 

Chill until ready to serve. 

Note: Do not make more than a couple hours ahead of serving. 

Avocado Corn Salsa

Recipe: Black Bean Mango Salsa

Gluten free, vegetarian and full of fresh flavors, this versatile black bean mango salsa pairs as well with grilled meat or veggies as it does with tortilla chips.


1 can black beans, drained and rinsed
1 cup frozen corn, thawed
1 mango, diced 
1 red, orange OR yellow bell pepper, diced 
2 small OR 1 large tomato, seeded and chopped 
1 small onion, diced 
2-3 Tbsp cilantro, chopped 
1 Tbsp lime juice
2 Tbsps red wine vinegar
1 tsp salt

Combine everything together in a large bowl.

Mix well. 

Chill for 2-3 hours before serving. 

Enjoy your Black Bean Mango Salsa!

Black Bean Mango Salsa

Recipe: Homemade Potato Chips

Potato chips are easier to make than you think and bake up crispy in the oven – no frying required. They’re a great way to use up that extra large bag of russet potatoes.


3-4 russet potatoes
3 Tbsp vegetable oil (or other neutral tasting oil)

Heat oven to 400 degrees. 

Line two large baking sheets with parchment paper and set aside. 

Scrub your potatoes clean in cold water. 

Fill a large bowl with cold water and set aside. 

Slice potatoes using a mandolin set to a super thin slice.  

Place potato slices into a bowl of cold water. 

Toss them around in the cold water to rinse off all the starches. 

Remove from water and lay the potato slices out on a large, clean kitchen towel. Gently pat dry to remove excess water. 

Place potato slices in a large bowl. Add vegetable oil and salt. 

Toss everything together to coat potato slices. 

Spread slices out on prepared baking sheets. 

Bake for 20-25 mins, flipping halfway through.

Note: Keep an eye on them towards the end of the baking time. The potato chips will go from done to burned quickly!

Homemade potato chips

Recipe: Crab Rangoon Dip

This easy, creamy crab rangoon dip will upgrade your appetizer game. It comes together quickly and feels fancy enough for any holiday gathering or celebration.


8 oz crab meat*
8 oz of cream cheese, at room temperature
1/2 small onion, very finely diced (about 1/4 cup)
2-3 green onions, thinly sliced (including tops)
1 1/2 tsp Worcestershire sauce
1 1/2 tsp lemon juice 
1 tsp soy sauce
1 tsp garlic powder
1 tsp salt
8-10 dashes Tabasco sauce

Combine everything in a large bowl.

Mix until well incorporated.

Scoop into a serving dish and serve immediately with crackers, or raw veggies.

You can also place the dip in the fridge for up to 24 hours before serving.

Enjoy your crab rangoon dip!  

*Make it your own:

Swap the crab for a package of finely diced imitation crab/seafood or smoked salmon. 

Crab Rangoon Dip
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