Bytes to Bites

Cowboy Caviar
July 14, 2014, 10:14 pm
Filed under: Appetizers | Tags: , , , ,


A delicious appetizer. I think it makes a great, summer treat.


1 (11 oz) can corn, drained & rinsed

1 (15 oz) can black beans, drained & rinsed

2 large tomatoes, diced or 1 (10 oz) can tomatoes, with juice

2 ripe avocados, diced (add just before serving)

ΒΌ cup red onion, chopped


2Tbsps. Lime juice

2 Tbsps. olive oil

2 Tbsps. red wine vinegar

2 cloves garlic, minced

3/4 tsp. salt

1 tsp. cumin

1/4 cup cilantro, chopped finely

a few dashes of tabasco (optional)


Combine all ingredients, adding avocados last, and toss gently. Serve with Tortilla Scoops.


I love this treat! I don’t put the cilantro in because I don’t like it, or the tabasco, since I don’t really want a spicy snack. But, the option is there for those who like it.

Our Home Rating? 5/5 bites

Source: My Mom


Olive Toasties
January 12, 2012, 10:00 am
Filed under: Appetizers, Entertaining | Tags: ,


This is another easy entertaining favorite that we’ve made again and again! You probably have to be a fan of black olives to enjoy this as much as we do.


1 1/2 cups shredded aged cheddar cheese

1 cup pitted black olives, coarsely chopped

1/2 cup light mayonnaise

1 green onion, chopped

1/2 teaspoon curry powder

1/2 baquette, cut diagonally into 1/3-inch-thick slices

3 tbspns (approx.) olive oil


1. Preheat oven to 375 degrees F.

2. In a large bowl, combine cheese, olives, mayonnaise, green onion, curry powder.

3. Brush both sides of the baguette slices lightly with olive oil. Arrange in a single layer on a baking sheet. Bake until bread is starting to turn golden.

4. Adjust oven temperature to 400 degrees F. Top baquette slices with the olive and cheese mixture and return to oven until cheese has melted.


The original recipe called for English Muffins instead of toasted baguettes, but I’ve always used baguettes. The original recipe also suggests substituting the cheddar with mozzarella or Gruyere (or half and half), but I have not tried this option yet.

Our Home Rating? 4/5 bites

Spicy Shrimp and Crab Brushetta
January 11, 2012, 10:00 am
Filed under: Appetizers, Entertaining | Tags: ,


We’ve used this recipe a couple of times when entertaining a small crowd and it’s always popular (if you like seafood). I like that the spread can be prepared ahead of time so that I can spend more time visiting with my guests when they arrive instead of working in the kitchen.


1/4 cup bottled clam juice

6 oz uncooked large shrimp, peeled and deveined

6 green onions, thinly sliced

1/3 cup mayonaise

1 tbspn fresh lemon juice

1/2 tsp paprika

1/4 tsp cayenne pepper

4 oz crabmeat, drained

1/2 baquette, cut diagonally into 1/3-inch-think slices

3 tbspns (approx) olive oil


1. Bring clam juice to a boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in centre, about 2 minutes. Using a slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.

2. Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in a medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

3. Preheat oven to 375 degrees F. Brush both sides of baguette slices lightly with oil; arrange in a single layer on a baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.


Many of the reviews I read suggested cutting down the mayonnaise by as much as half. Knowing that, I didn’t measure it and just added a spoonful at a time until I was happy with the consistency of the mix.

Our Home Rating? 4/5 bites

Source: Epicurious Website