You know those foods that remind you of your childhood? The ones that when you eat them they’re associated with such strong memories from being a kid that you can’t help but be transported back to those moments? Sometimes it’s something classic like spaghetti and meatballs. Other times it’s something generational like Dunkaroos.

I’ve always been obsessed with food so I’m not sure if my volume of food memories is normal or not, but one food that will always remind me of being a kid is cantaloupe. Yes, cantaloupe. I know it is a strange pick for a food memory, but my brother and I loved cantaloupe growing up. My dad and Babu wouldn’t melon-ball it; instead we would get thick wedges of the cantaloupe with the rind still on ready to be scooped out bite by bite.

Babu used to tell me that her father would halve a cantaloupe, scoop out the seeds, then use it as a cereal bowl. He would pour in his cereal and milk then scrape pieces of cantaloupe up with each bite. My brother and I always thought this would make a super weird breakfast and I still don’t know if I can wrap my head around the combination. This, on the other hand, is a perfect cantaloupe combination.

These Melon Prosciutto Mozzarella Skewers have quickly become my favorite easy party appetizer for spring and summer. Each skewer has a sweet cantaloupe ball, a delicate piece of prosciutto, a fresh basil leaf and a soft ball of mozzarella. You can eat them in one bite and they don’t even need a sauce or dressing. These skewers are also incredibly simple and can be made ahead so it’s one less thing to worry about when you’re entertaining. I place them right on the serving platter when I’m skewering them and then cover with plastic wrap so they’re all ready to go.

The recipe below makes 15 skewers. I usually plan on 3-4 pieces per person, but it depends on how many other appetizers you plan on having. Since Matt and I love eating the leftovers I typically make more and put them in a plastic container so if I need to put out more during the party I can. Fresh and light, these Melon Prosciutto Mozzarella Skewers are a refreshing summer bite!

Melon Prosciutto Mozzarella Skewers

 

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Yield: 15 skewers

Ingredients

• ½ large ripe cantaloupe
• 2 slices prosciutto
• Basil leaves, washed and dried (about 6-8 leaves, depending on how big they are)
• 15 mini mozzarella balls (ciliegine size)
• Toothpicks

Directions

1. Wash the outside of the cantaloupe. Using a large sharp knife, cut the cantaloupe in half. Use a spoon to scrape out the seeds. Use a melon baller to scoop balls of cantaloupe out of the melon flesh. Set aside.
2. To make the skewers: place a melon ball on a cutting board or platter. Tear off a small piece of prosciutto and place on top of the melon ball. If the basil leaf is small place it on top of the prosciutto. If the leaf is bigger you can gently tear it in quarters then place a quarter piece of it on the prosciutto. Place the mini mozzarella ball on top and while holding it in place, skewer the whole thing from mozz ball right down through the cantaloupe with a toothpick. Repeat until you have your desired amount. I usually plan on 3-4 pieces per person, but it depends on how many other appetizers you are planning on having.

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Lauren Appetizers & Snacks, Recipes 0 Comments

Guys! And gals! These meatballs? Swooning! I am beyond excited to share this recipe with you today. If you’ve never been to Damn Delicious, go check her blog out. She has some amazing recipes, but these meatballs right here? These are the real deal. These are the best slow cooker cocktail meatballs you will ever have. They are sweet, savory and salty. They are downright addictive.

I have made them for dinner parties, brought them to backyard cookouts and whipped them up for work potlucks. There was one work potluck where they were almost gone by the time it started because we were all sneaking bites during the day. Oh, and it was a lunch potluck so these were being consumed as breakfast meatballs!

I also make them for Matt and I whenever a craving strikes one of us. They freeze well, which is perfect for when I make them for just the two of us. If you don’t have a slow cooker you could certainly make them on the stove top, but I love using the slow cooker because you can dump everything in and then not have to think about it other than a stir here or there.

The very first time I made these we were having a bunch of friends over. I of course was making about 10 million different dishes because I’m a crazy person and saved these for the last minute. Somehow I hadn’t read the instructions and missed the whole “slow cooker” part even though it was in the title. With everyone arriving in 45 minutes I looked down at the recipe, saw the 3-4 hour part and cursed a whole bunch. However, I was determined to serve these meatballs so I defrosted my frozen meatballs in the microwave, whisked all my sauce ingredients together and microwaved them, and threw everything in the slow cooker. By the time everyone got here and was settled with drinks, the meatballs were hot enough to eat and got rave reviews. Crisis averted!

So it is possible to make them quickly if you don’t have time, but a slow cooker is definitely the way to go to save yourself from having a microwave frenzy while still in your sweatpants with guests on their way. I would say I hope you enjoy them as much as I do, but I already know you will!

Best Slow Cooker Cocktail Meatballs

 

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Yield: about 10 servings

Ingredients

• 40 ounces frozen, fully cooked, mini meatballs
• 1 cup cranberry sauce, about ½ can jellied cranberry
• ½ cup ketchup
• 2 tablespoons packed brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• ¼ teaspoon ground cinnamon
• Salt and pepper, to taste

Directions

1. Place the mini meatballs in a slow cooker. Add the remaining ingredients and stir with a rubber spatula to combine. If using jellied cranberry, break it up a little with your spatula.
2. Cover and cook the meatballs on low for 3-4 hours, stirring several times during cooking. Once the meatballs are cooked through and coated in sauce, serve immediately with toothpicks.

Notes

These can be made ahead. They also freeze well. If you want to save yourself some time you could make the sauce mixture ahead of time, whisking well, and store in a plastic storage container to be poured over the meatballs right before turning on the slow cooker. If you are using jellied cranberry, microwave for 10-30 seconds to soften so you can whisk into the other ingredients.

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Lauren Appetizers & Snacks, Recipes 0 Comments

I love bringing desserts to parties, dinners and potlucks. I know I have a lot of outrageously tasty treats in my repertoire and are sure to have everyone swooning. But for some reason I always get a little panicky when someone asks me to bring an appetizer. There are so many different directions you can go in with an appetizer. Is it going to be hot? Cold? Cheesy? Meaty? Rich? Healthy? Crunchy? Creamy? Spicy? Does everyone like seafood? Are they averse to spinach? Doesn’t someone not like goat cheese? Is it going to pair well with what’s being served for dinner?

My mind runs on overdrive and I end up exhausted without being even a step closer to what I’m going to bring. Well, ladies and gentlemen, I have found the solution. Cheesy corn dip with chorizo and green chiles. It is an instant favorite and is just so stinking good I can’t even stand it.

Creamy and gooey, this dip has sweetness from the corn and a slight spiciness from the chorizo. The green chiles do not provide any heat and their flavor is similar to sauteed green bell peppers. You can make this dish as spicy or not spicy as you or your guests would like. I also made it with Portuguese sausage, linguica, which is not spicy at all. If your guests like it hot you can always add a few shakes of hot sauce. Serving with tortilla chips adds a salty and crunchy element.

The best part? This dip is done after 7 minutes in the microwave. No wondering if there’s going to be space in the oven or if you’re going to have enough time to make it before all the guests arrive. Make it ahead, pop it in the microwave when you’re ready to eat it and you’re all set. This is perfect for New Year’s Eve, especially for those of you who are like me and have to work on New Year’s Eve and will most likely be sitting in traffic on the way home. Fun! So stop your appetizer stressing and make this addictive dip!

Cheesy Corn & Chorizo Dip with Green Chiles

 

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Yield: 6-8 servings

Ingredients

• ½ pound ground chorizo or linguica (Portuguese sausage)
• 2 cups frozen corn, cooked
• 1 4-ounce can diced green chiles, drained
• 1 ¾ cups shredded Monterey jack or pepper jack cheese
• ½ cup grated Parmesan cheese
• ½ cup mayonnaise

Directions

1. Cook the ground meat in a frying pan over medium-high heat until cooked through and sizzling. Drain well on paper towels.
2. In a medium bowl combine the cooked sausage, chiles, corn, 1 ½ cups of the shredded monterey jack or pepper jack cheese, Parmesan cheese and mayonnaise.
3. Scoop the mixture into a 9” pie dish or an 8x8” baking dish. Sprinkle with the remaining ¼ cup of cheese. Cover and refrigerate until ready to serve. When ready to eat, uncover the dish, heat in the microwave for 7 minutes then serve with tortilla chips.

Notes

If you have a block of Monterey jack instead of shredded cheese you can take about 8 ounces of it and cut to a rough small dice.

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Lauren Appetizers & Snacks, Recipes 0 Comments