Tuna and Beans – Italian style. Tonno y Fagioli is usually served as an appetizer or salad course, but sometimes I serve it for dinner.
This is an easy RV version, requiring no soaking, no special appliances and the ingredients are commonly available.
Gorgeous and delicious, this appetizer only takes a few minutes and one pan to prepare.
This recipe is from a booklet I printed when I taught Mexican cooking to Japanese women in Taiwan – don’t ask!
My friend, Shirley, used to make this dip for Mahjong parties in Taipei.
This 3-ingredient dip is fat free. Serve with sliced veggies for a super healthy appetizer.
Another super-easy make-ahead dip. The garlic can be roasted up to two days prior to making the dip and the flavors are actually improved if allowed to mellow overnight.
Though this recipe contains only a few ingredients, it packs a powerful flavor punch.
Crowd-pleasing meatball recipe – tailgate perfect.
Super Bowl Party Perfect. 4 ingredient easy.
Fill with any type of ground meat. (I use chicken.) This recipe makes about three dozen dumplings and includes step-by-step instructional photos.
This baked dip is filled with spicy gooey cheesy goodness and tastes just like Buffalo Chicken Wings – without all the mess.
Totally yummy baked dip. Don’t forget the Wheat Thins!
This Southern staple is a quick appetizer especially suited for preparing in a RV kitchen. One bowl and a cheese grater.
Don’t buy hummus – it is so easy to make at home or the RV. All you need is a food processor.
Basically, fondue on a baguette.
A taste of summer in the dead of winter? Roasting cherry tomatoes brings out an intense deep sweetness, further enhanced by the a balsamic vinegar contrast.
The secret is, there’s no secret.
If you have a food processor, you can make your own crackers. It is as easy as making pie dough.
You will need a mandolin slicer, but here is another delicious way to use all that zucchini in your garden!
An Apple Cup is a taste of fall in a glass! Perfect for an autumn tailgate or around a campfire.
A mini-vacation to the Greek Islands! Toss a few kalamata olives over the top after baking as a delicious garnish.