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2-Ingredient Rotel Bean Dip
Appetizer American

2-Ingredient Rotel Bean Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain Rotel, and reserve liquid.
  2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Char-grilled Oysters
Appetizer American

Char-grilled Oysters

5.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
  2. 2 Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
  3. 3 Bake oysters in the preheated oven until they open slightly, about 10 minutes.
  4. 4 Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
  5. 5 Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
  6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  7. 7 Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

By RFalgout

Jose's Shrimp Ceviche
Appetizer American

Jose's Shrimp Ceviche

4.7

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place shrimp in a large glass or other non-reactive bowl; cover with lime juice to marinate (cook) until turn pink and opaque, about 10 minutes.
  2. 2 Meanwhile, combine tomatoes, avocados, celery, onion, and jalapeño in a separate large glass or other non-reactive bowl.
  3. 3 Remove shrimp from lime juice; reserve juice. Dice shrimp; add to bowl with vegetables. Add reserved lime juice and cilantro; season with salt and black pepper. Toss gently to combine.

By carrielee

Pittsburgh Football Party Cilantro Salsa
Appetizer American

Pittsburgh Football Party Cilantro Salsa

4.3

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix together the cilantro, tomatoes, red onion, jalapeno, tomatillos, lime juice, hot chili sauce and cumin seed in a large bowl. Season with salt to taste.
  2. 2 Cover and refrigerate overnight before serving to blend flavors. Serve with tortilla chips.

By Wendy Vosachlo

Fire-Roasted Corn Salsa
Appetizer American

Fire-Roasted Corn Salsa

5.0

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
  2. 2 Preheat an outdoor grill to medium heat and lightly oil the grate.
  3. 3 Coat corn and jalapeno peppers with olive oil.
  4. 4 Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
  5. 5 Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

By Soup Loving Nicole

Spicy Turkey and Cranberry Pinwheels
Appetizer American

Spicy Turkey and Cranberry Pinwheels

4.2

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine cranberries, green onions, jalapeños, and cilantro in the bowl of a food processor; pulse until finely chopped. Transfer to a bowl; stir in sugar and lime juice. Cover the bowl with plastic wrap; refrigerate salsa for 1 hour.
  2. 2 Combine cream cheese and Cheddar cheese in a bowl; spread evenly on tortillas to cover. Spread ¼ cup cranberry salsa on half of each tortilla; layer 8 slices turkey over salsa.
  3. 3 Roll up each tortilla tightly, starting on ends with turkey and cranberry salsa. Cut rolled tortillas into 1-inch pieces using a serrated knife. Serve immediately or refrigerate until ready to serve.

By Soup Loving Nicole

Cold Melon Salsa
Appetizer American

Cold Melon Salsa

3.5

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 In a large serving bowl, stir together the tomatoes, honeydew melon, cantaloupe, red onion, jalapeno and cilantro. Stir in the orange juice, almonds, salt and lime juice. Refrigerate for at least 4 hours before serving for best flavor.

By JOHN F

Avocado Deviled Eggs
Appetizer American

Avocado Deviled Eggs

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
  2. 2 Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeño slice, and dash hot sauce.

By thehealthyhousewife

Shrimp and Dill Deviled Eggs
Appetizer American

Shrimp and Dill Deviled Eggs

4.2

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. 2 Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  3. 3 In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  4. 4 Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.

By Michele O'Sullivan

Southwest-Style Egg Rolls
Appetizer American

Southwest-Style Egg Rolls

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
  2. 2 Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
  3. 3 In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.

By MASTR9BALL

Peanut Sesame Chicken Wings
Appetizer American

Peanut Sesame Chicken Wings

4.6

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat broiler. Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil*. Set pan aside.
  2. 2 Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Put wing pieces into a large bowl set aside.
  3. 3 Combine the peanut butter, water, lime juice, soy sauce, honey, sesame oil, ginger, and garlic in a food processor or a blender. Cover and process or blend until smooth. Remove 1/3 cup of the sauce add it to the chicken wings and stir to coat evenly. Add the cilantro to the remaining sauce in the food processor or blender and process or blend until combined. Set aside. Arrange chicken pieces in a single layer in prepared pan.
  4. 4 Broil wings 4 to 5 inches from the heat for 10 minutes. Turn wings. Broil about 10 minutes more or until tender and brown. Drain off fat.
  5. 5 Place wings on a platter to serve, sprinkle with sesame seeds, and serve with the reserved peanut sauce.

By Reynolds KitchensR

Grilled Pineapple Salsa
Appetizer American

Grilled Pineapple Salsa

4.9

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat pineapple slices with cooking spray.
  2. 2 Cook pineapple on the preheated grill until lightly browned and caramelized, 5 to 10 minutes. Transfer pineapple to a cutting board to cool, then chop.
  3. 3 Combine pineapple, bell pepper, onion, cilantro, jalapeño, lime juice, garlic, sugar, salt, and black pepper together in a bowl. Refrigerate until chilled and flavors blend, about 1 hour.

By Elaine

Corn and Avocado Salsa
Appetizer American

Corn and Avocado Salsa

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to cut kernels from the cobs.
  2. 2 Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper.

By CARI

Melon, Mango, and Avocado Salad
Appetizer American

Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Combine onion and vinegar in a small bowl. Cover the bowl; refrigerate for at least 1 hour.
  2. 2 Add orange zest and juice to a bowl; whisk in oil and season with ¼ teaspoon salt and black pepper. Stir in cantaloupe, watermelon, mango, cilantro, and pickled onion.
  3. 3 Cut avocados into ½-inch dice; place in a small bowl. Drizzle with lime juice; season with salt. Lightly stir. Divide avocados between 6 large martini or wine glasses; top with melon salad and garnish with lime slices.

By blancdeblanc

Best Melon, Mango, and Avocado Salad
Appetizer American

Best Melon, Mango, and Avocado Salad

4.7

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
  2. 2 Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
  3. 3 Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

By justjulie

Mediterranean Tuna Bites
Appetizer American

Mediterranean Tuna Bites

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
  2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
  3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
  4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Prosciutto Wrapped Melon Balls
Appetizer Italian

Prosciutto Wrapped Melon Balls

4.2

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Place melon balls into a bowl, and sprinkle with lime juice. Stir gently to coat. Wrap each ball with a slice of prosciutto, and secure with a sprig of mint. Arrange on a serving tray. Refrigerate until serving.

By RachelSchwartz

Rum and Lime Prawns
Appetizer

Rum and Lime Prawns

3.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

By MATT8816