Pico de Gallo

Who doesn't love pico de gallo (other than my husband)?!

It's so easy to make at home - and it's perfect as a topping and by itself on top of a crisp tortilla chip!

It starts with a red onion.

I minced 1 red onion and threw it in a fairly large bowl. All of the other ingredients will end up in this bowl (Yay less dishes!).

I took 4 beautiful roma tomatoes and cut them in half...

... and scooped out the seeds. We only want to use the meat of the tomatoes.

Now it's cilantro time! I took a large handful (maybe a cup) of cilantro leaves and minced them.

Lastly, I added lime juice to the mix and we're done! 

I could have also added some jalapeno (without the seeds!) to take it to the next level, but I decided not to.

I stored the pico in the fridge until it was time to serve.

>> If you end up making this appetizer, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Tortellini Antipasto Kebabs

The first time I had these, they were at my bridal shower. They were a great appetizer and I wanted to re-create them for a party I was throwing.

I bought 2 different types of tortellini: Spinach & Cheese and Three Cheese.

I used 2 different types of olives as well.

While I was cooking the tortellini, I put all of the other skewer companions in a "production line".

In order: muenster cheese cubes, black olives, tortellini, pepperoni, green olives, and cherry tomatoes.

I just assembled the toppings in a random order on wooden skewers. I tried to use 3 tortellini on each kebab.

I also made some vegetarian kebabs without the pepperoni. You can add pretty much any vegetable on the skewers. This appetizer is so versatile!

To finish them off, I drizzled an Italian style dressing on top and let them marinate overnight.

(Side note: This appetizer can be made a day in advance -- just cover them with plastic wrap and store it in the fridge.)

>> If you end up making this side, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Orange Liqueur Chocolate Cupcakes w/ Cream Cheese Frosting

Yes, you read that title correctly. These cupcakes are absolutely magnificent.

It is so easy and will be a surprising hit at any party.

Just use your favorite chocolate cupcake recipe and add 2-3 tbsp of orange liqueur (Grand Marnier, Triple Sec). After piping your favorite frosting recipe, add orange zest for a garnish. 

I colored half of the frosting a light orange to create a swirl of white and orange. 

(Side note: You could also add orange flavor extract to the frosting to kick it up a notch!)

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Chocolate Covered Pretzels

I was having some friends over and wanted to make some appetizers and desserts to snack on. I saw some pretzel sticks at the store and knew exactly what I wanted to make.

This is the easiest dessert to make, because it's really just 2 ingredients: milk chocolate chips and pretzel rods (plus sprinkles!).

I poured about 3/4 cup of choc chips in a latte mug (tall mug).

I zapped it in the microwave for 30 seconds and mixed the chocolate with a butter knife. 

I put it back in the microwave for 30 more seconds and it came out perfectly creamy!

I turn the mug horizontal and made the chocolate even so it would be easy to spin and coat the pretzel rods.

I lined up the coated pretzels on a baking sheet lined with parchment paper. You could also use wax paper or a silicone mat.

I sprinkled the pretzels with pink and orange crystal sprinkles! Of course, you could also roll the pretzels in rainbow sprinkles or drizzle them with white chocolate.

All set up!

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Classic Spaghetti & Meatballs

Will said that he wanted spaghetti meatballs last week -- so I decided to take on the challenge of making an Italian classic.

To make the meatballs, I first chopped up about a 1/4 cup of onion.

I also wanted to add some garlicky goodness -- so I cut 2 cloves in half.

I sauteed the onion and garlic in olive oil.

I love my garlic press!!

Don't you just love the smell of browned garlic and onion?! I set aside the onion/garlic mix to cool.

I mixed 1 cup of breadcrumbs...

... and 1 cup of milk...

... in a bowl. Let it sit for about 5 minutes.

The breadcrumbs should absorb the milk and it will be used to keep the meatballs moist.

To the breadcrumbs I added 3/4 cup of Parmesan cheese.

I also added 2 eggs, the onion/garlic mix, oregano, parsley, salt and pepper. 

(Side note: at this point, you could also add lemon zest for a great kick!)

All mixed together!

For the meat portion of these meatballs, I wanted to add sausage meat as well. I used 2 italian sausage links.

I mixed the sausage meat with about 1 pound of ground chuck.

I added the bread mixture into the meat mixture and combined them together.

I used my hands to incorporate them together. I was careful not to overmix the meat.

Then, I sprayed a large sheet pan with non-stick spray.

I used my cookie scoop to portion out the meatballs into 1 1/4 - 1 1/2 inch balls.

It yielded about 25 meatballs.

In a non-stick skillet, I browned the meatballs in olive oil.

I did it in 2 batches.

I turned them over and browned both sides.

During this time, I took advantage of my down time to do some dishes!

I made some pasta sauce to finish off cooking the meatballs.

After the sides were browned, I added the meatballs into the sauce. It's okay if the meatballs weren't entirely cooked because they would finish cooking in the sauce.

I added in the second batch and regularly stirred the sauce.

I raided the fridge for all of the vegetables I had and made a fabulous garden salad.

All done!! I served the sauce over fettuccine pasta and garlic bread :)

>> If you end up making this for dinner, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis