About Courtney

Cookbook author and party stylist, Courtney Whitmore is also the editor of the popular party resource, Pizzazzerie. She's the author of the following cookbooks: Push-Up Pops, Candy Making For Kids, + Frostings (2013).

{Appetizer} BBQ Grilled Jalapenos!

May 7, 2013 by Courtney Leave a Comment

Are you ready for the perfect backyard spicy appetizer? I love the classic stuffed jalapenos with a cream cheese base, but I wanted to change it up because I’ve been in quite the BBQ mood lately. Jalapenos are truly the perfect vessel for any type of filling. I decided on pulled pork topped with shredded queso cheese. It’s that easy! Now, these guys pack some heat (even with the coring cut out) so be careful handing these to kids. They’re also not perfectly gorgeous little bite-sized canapes. These guys are get-down and get your BBQ on type of yum!

See how ooey gooey they are topped with the shredded queso cheese? I found this fab cheese in my regular grocery store. Queso cheese is – you got it – like queso so it melts really well and is perfect for topping simple appetizers like this one!

You can absolutely use your favorite type of meat (pulled chicken, chopped beef, etc). I chose pulled pork because I wanted a southern-style BBQ experience! I used a jalapeno grill rack. They are really great (though my farmers-market jalapenos were a wee bit big for the holes). You could lay these down on the grill as well, just remember to rotate them and also to use tongs to help keep the meat inside

So who is hungry? Save or Print the recipe below! If you love, share it with friends. It’s a new favorite in our house!

Pulled Pork BBQ Grilled Jalapenos

Rating: 51

Prep Time: 15 minutes

Cook Time: 13 minutes

Yield: 16 stuffed jalapenos

Serving Size: 1-2 peppers

The perfect backyard grilling appetizer, these BBQ stuffed jalapenos are both delicious and spicy!

Ingredients

16 jalapeno peppers
1 cup pulled pork in barbecue sauce
1/4 cup queso shredded cheese

Instructions

Cut tops off of jalapenos and core out the inside including most of the seeds. This will reduce the heat and provide space for filling.
Be sure your pulled pork is already combined with your favorite barbecue sauce. Use a small spoon to carefully fill each hollowed-out jalapeno with the pulled meat.
Using a jalapeno rack or laying flat on grill, close grill and let grill for 7-10 minutes.
Once peppers have softened and meat has crisped over, top with shredded queso. Close for 1-2 minutes until cheese has melted.
Remove from heat and enjoy!

http://spicedblog.com/appetizer-bbq-grilled-jalapenos.html

Â© Spiced 2012

Perfect Party Appetizer: Provence Tartlets!

April 27, 2013 by Courtney 4 Comments

We all need a few go-to appetizers for those times when friends stop by unexpected or even those nights when you just want to make a few tapas at home for dinner instead of a big entree. This is my new favorite. It is ready in minutes, everyone loves it, and you can adapt it to your family’s favorite flavors. I call them “provence tartlets” because they have a delicious Tuscan flavor from herbs de provence and fresh basil. I’m warning you, however, that you’ll want to triple this recipe if you have a crowd because they.go.FAST!

They are really a total breeze to make. And ready in minutes. Those are 2 keys to an easy appetizer. The base is flaky pie crust which provides the most delicious texture that I love. It looks like a cracker but when people bite down, you see their eyes get big because it tastes like a mini pizza pie! A creamy cheese mixture keeps them from being dry and then the toppings? Fresh veggies. And more cheese. Amazing.

You start out by baking them pre-cheese. So they look a little something like this.

Then they’ll bake roughly 12 minutes at 375 degrees or until the edges are starting to toast up. Pull it out and top with grated white cheddar (or the cheese of your choice). I look forward to trying blue cheese crumbles sometime soon.

And a few more minutes (full recipe below) and you have the perfect party appetizer!

Tuscan Provence Tartlets

Yield: 12-14 tartlets

Ingredients

1 pastry pie crust
4 ounces cream cheese, softened
1 tablespoon herbs de provence
1-1/2 cups grated sharp white cheddar
1 teaspoon garlic
3 cups fresh spinach
3 small tomatoes (roma or vine)
Basil for garnish

Instructions

Prepare pie crust and roll out. Use round 2-1/2 to 3 inch round cutter to cut out circles.
Stir together softened cream cheese, herbs de provence, and 1 cup grated white cheddar. Spread on each pie round.
In a saucepan, saute spinach with garlic. Remove from heat.
Top each pie round with spinach and slice of tomato.
Bake at 375 degrees for 12 minutes or until toasted.
Remove and top with extra white cheddar cheese. Return to oven for 3-5 minutes or until cheese is melted!
Top with diced basil (for garnish).

http://spicedblog.com/perfect-party-appetizer-provence-tartlets.html

Â© Spiced 2012

Arugula, Honey + Feta Spring Salad!

April 16, 2013 by Courtney Leave a Comment

Spring means one thing, it’s time to get in bathing suit shape! Now, I like desserts (a lot). Every now and then, however, a girl has to eat some greens. This salad is my absolute go-to salad for dinner parties all the way to a casual weekday lunch. It’s fresh, delicious, and the flavors work really well together. I love the addition of honey because it only takes a little drizzle to provide a touch of sweetness that pairs really well with the feta. You could also swap in blue cheese crumbles for a stronger flavor.

This salad takes seconds to prepare. Above I have my fresh baby arugula topped with feta crumbles and honey roasted pecan pieces. Regular pecans or other chopped nut would be an easy swap-in.

Drizzle with balsamic vinegar (I love using flavored balsamics like fig) and honey. All done! It couldn’t be easier! Other ideas that would be delicious? Golden raisins, shaved Parmesan cheese, and berries.

Arugula, Honey + Feta Spring Salad!

Ingredients

1 cup baby arugula greens
2 tablespoons crumbled feta cheese
2 tablespoons honey roasted pecan pieces
1 tablespoon fig balsamic vinegar
1 tablespoon honey

Instructions

Top baby arugula greens with crumbled feta and pecan pieces.
Drizzle salad with balsamic vinegar and honey.
Toss salad and enjoy!

http://spicedblog.com/arugula-honey-feta-spring-salad.html

Â© Spiced 2012

St. Patrick’s Day Shamrock Tortilla Chips!

March 7, 2013 by Courtney 8 Comments

Shockingly (since most of my blog and all my cookbooks are on sweet treats), spinach is one of my favorite foods! I also love to buy wraps in spinach flavor (I’m not sure if there is really a boost in nutrition but I like the color green). I picked up a Shamrock cookie cutter from Michaels and decided to make mini “shamrock tostadas” for the perfect St. Patrick’s Day dinner except I quickly realized all the delish toppings wouldn’t stay on! Alas, it can be “dip style” aka tortilla chips! You know what else would be cute? Making shamrock quesadillas! Oh the possibilities are endless…

I paired mine with a yummy blend of ground beef, shredded lettuce, diced tomato, and mexican shredded cheese! You could use anything from your favorite dip recipe to piling on the toppings for Shamrock Nachos! Best part? They take no time at all – as in, my first batch burnt so be careful!