When Ryan and I are enjoying a celebration dinner, whether at home or at a restaurant, we enjoy taking our time and we really go all out. To us that means starting the meal with an appetizer. A little something that we can nibble on while we chat over our cocktails or while finish up cooking dinner together. This artichoke tapenade made with artichoke hearts, garlic, capers, kalamata olives, lemon juice and olive oil is always a good choice. Spread on crackers its a flavorful, elegant appetizer perfect to share with your sweetie during your at-home Valentine’s Day celebration.
You have probably heard of an olive tapenade. If you haven’t, traditionally it is a puree of olives, capers and olive oil. They are common as dips for bread or as spreads on sandwiches. Personally, I have always enjoyed tapenades. I love their tangy, salty flavor although at times they can be a bit briny. It is because of this that when I set out to make one on my own I decide to shake things up a bit by using less olives and adding a can of artichoke hearts to the mix. The result was a smooth, flavorful dip that Ryan and I could not get enough of.
A Mexican twist on meatloaf with chorizo and a delectable chipotle queso sauce.
Tender, crisp green beans sauteed with loads of fresh garlic and ginger.
Succulent chicken thighs with golden crispy skin topped with a Honey Dijon Balsamic pan sauce.
A delectable no-bake cake with gingersnaps and pumpkin whipped cream. Perfect for fall!
Super moist pumpkin zucchini muffins topped with a crumb topping and studded with chocolate chips.
Creamy vanilla ice cream with chunks of pumpkin cheesecake cookies.
My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.