These are crazy easy and good. That’s almost all I have to say about them. Make them as appetizers served with marinara dipping sauce, or use them as a side for whatever other Italian food you’re having. Better yet, make the ravioli from scratch and then bread and bake those. A trick I used for…
Chocolate-Covered Peanut Butter Blobs
The original recipe for these called them peanut butter Easter eggs, but since it’s not Easter and making these into egg shapes seemed like a waste of time, I’m going to just call them chocolate-covered peanut butter blobs. None of mine were the same size, nor shape. So much for uniformity. These were easy to…
Avocado and Miso-eggplant on Crispy Rice = Non-fish Sushi
Here’s a cool appetizer I found in the April 2019 issue of Food & Wine. It consists of three parts: crispy rice cakes, miso eggplant and avocado. In this case, the appetizers are the eggplant and avocado on the rice cakes—kind of like a bastardized fishless sushi. First, you need to make the crispy rice…
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