4–5 fresh jalapeños, seeded and finely diced (leave seeds in 1–2 for extra heat)
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
For the Crispy Panko Topping:
1 cup panko breadcrumbs
3 tablespoons unsalted butter, melted
¼ cup freshly grated Parmesan
½ teaspoon garlic powder
¼ teaspoon smoked paprika
Pinch of kosher salt
Process
Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish or a 2-quart casserole dish with cooking spray.
In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream and mayonnaise and mix until fully combined. Fold in 1½ cups of the cheddar (reserving ½ cup for topping), the Monterey Jack, diced green chiles, fresh jalapeños, garlic, cumin, smoked paprika, salt, and cayenne. Stir until evenly mixed.
Spread the mixture into the prepared baking dish in an even layer. Scatter the reserved ½ cup of cheddar evenly over the top.
In a small bowl, combine the panko, melted butter, Parmesan, garlic powder, smoked paprika, and salt. Toss with a fork until the panko is evenly coated and clumping slightly. Sprinkle the panko mixture evenly over the top of the dip.
Bake for 25–30 minutes, until the dip is hot and bubbling at the edges and the panko topping is deep golden brown and crispy. If the topping browns before the dip is bubbling, tent loosely with foil for the last few minutes.
Remove from the oven and let cool for 5 minutes before serving — it will be extremely hot. Garnish with sliced fresh jalapeño and fresh cilantro or scallions. Set out alongside tortilla chips, crackers, and any other dippers.
Some recipes are timeless, especially when it comes to party snacks. One popular choice is the Easy Layered Salsa Dip, a guaranteed crowd-pleaser. This dip was very popular in the 1980s and combines cream cheese, Picante Chunky Sauce, and toppings like cheese, lettuce, onions, tomatoes, chili peppers, and black olives. It has been a staple at family gatherings since the ’80s and is the kind of dip that makes people hover around the kitchen island until it’s gone. Get ready to watch it disappear!
Ingredients
1 jar of Picante Chunky Sauce
1 (8-oz) cream cheese
1 (4-oz) can chopped mild chunky Chile peppers (no seeds)
1 8-oz bag shredded Iceberg lettuce
1-1/2 cups chopped fresh tomatoes or sliced cherry tomatoes
1 can of sliced black olives
2 cups of fancy shredded cheddar or mozzarella cheese
Process
Mix Picante sauce, cream cheese, and the can of mild Chile peppers until pink. Don’t overmix; it’s okay to have some white streaks of cream cheese.
Spread in a shallow pie dish or quiche dish.
Spread the cream cheese mixture, then add a layer of shredded lettuce, chopped tomatoes, black olives, and finish with shredded cheddar or mozzarella.
The serving options are many. Tortilla chips are traditional, but I also like to offer bell pepper chunks and cucumber slices for a lighter snack. No matter how you prepare it, after over 40 years in my family, it is always the first to go at family gatherings
A platter of colorful vegetable and salmon pinwheel wraps ready to serve
Pinwheel appetizers turn any gathering into a party-ready spread with minimal fuss. These colorful rollups are playful, customizable, and perfect for mixing flavors — try olives, chopped scallions, chili peppers, ham, smoked salmon, creamy cheese, or sautéed spinach. Cream cheese is the binder for the fillings and adds a smooth, tangy base. For holiday flair, introduce pops of red and green with roasted peppers or herbs. Aim for contrast: pair creamy cheese with salty meats, crisp vegetables, or bright herbs to create satisfying bites. They’re easy to adapt for dietary preferences, too — swap spreads or fillings to suit vegetarian, gluten-free, or low-carb needs. With thoughtful ingredient choices and an eye for color, pinwheels become both tasty and visually striking, making them an upbeat, reliable option for entertaining with style.
Serves: About 35 roll-ups
Basic Pinwheel
Ingredients
2 packages cream cheese, softened
1 package ranch dressing mix
Freshly ground black pepper
5 flour tortillas; use spinach and tomato for a festive touch!
1/2 cup finely diced green bell peppers
1/2 cup finely diced red bell peppers
2 green onions, sliced
Process
Mix the cream cheese, ranch dressing mix, and the black pepper together thoroughly.
Spread the mixture on each tortilla. Sprinkle diced bell peppers and chopped green onions on top.
Wrap the roll tightly in plastic and chill for at least 1 hour before serving.
Slice into small 1-1/2 to 2″ wheels and serve.
Note: Add fillings like deli ham, smoked salmon, sliced olives, or fresh herbs to customize the flavor. You can also use chopped scallions, chili peppers, soft cheese, or sautéed spinach.
A plate of homemade spinach ravioli garnished with herbs and cheese
Serve these raviolis gently tossed in browned butter with fresh sage for a simple, aromatic finish, or dress them in a light tomato-basil sauce for a brighter, heartier option. They also pair well with a delicate cream sauce infused with white wine and lemon zest for an elegant touch. Finished with a dusting of grated Parmesan and a drizzle of high-quality olive oil, Three Cheese Spinach Wonton Raviolis make an inviting appetizer, a comforting main course, or an impressive dish for entertaining.
Ingredients
½ cup squeezed, chopped, cooked fresh or frozen spinach
½ cup coarsely grated mozzarella
½ cup ricotta (whole milk or low fat)
½ cup freshly grated Parmigiano-Reggiano plus extra for sprinkling
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper to taste
32 square wonton wrappers
Shredded basil for garnish
Browned Butter and Sage Sauce
Directions
In a large bowl, combine the spinach, mozzarella, ricotta, ½ cup Parmesan, nutmeg, and salt and pepper to taste.
Moisten the edges of one wonton at a time with water (or egg wash), keeping the remaining wontons covered.
Put a level teaspoon of the filling in the center of each wrapper, then place another wonton on top.
After folding, use your fingers or a fork to crimp the edges tightly. This not only seals the wonton but also gives it a professional look. See Note below for crimping methods.
As they are filled, transfer the ravioli to a flour-dusted sheet pan. Repeat with the remaining wonton wrappers and filling.
Cook the ravioli in boiling water over medium-low heat for 3–5 minutes, until just tender. While it cooks, warm the sauce. To serve, place ravioli in four shallow bowls, spoon sauce over each portion, and sprinkle with cheese. Top with shredded basil.
BROWNED BUTTER AND FRESH SAGE SAUCE
Ingredients
½ cup of butter
10 to 15 Fresh Sage Leaves, chopped
2 cloves of Garlic, minced
Salt and Pepper to taste
Process
In a medium saucepan, melt the butter over medium-low heat. Stir occasionally to ensure even melting.
Add the minced garlic once the butter is melted. Cook for about 1 minute until fragrant, being careful not to let it burn.
Add the fresh sage leaves to the melted butter. Continue to cook, stirring occasionally, for about 2-4 minutes until the butter turns a light brown color and has a nutty aroma. The sage leaves should become crispy.
Add salt and pepper to taste.
Note: Choose a folding method Triangle-fold: Place filling in the center, fold diagonally to form a triangle, press out air pockets, then bring the two bottom corners together and overlap slightly.
Nurse’s cap fold: Fold in half to form a rectangle, then bring two corners together and overlap them.
Half-gold ingot fold: Fold one corner to the middle, then bring two corners together and overlap.
These folds naturally crimp the edges together with a fork, reducing the chance of leakage.
Eggs are a delightful culinary canvas any time of day—breakfast, lunch or dinner—and every part is edible, even the shell when ground for calcium. While shell color doesn’t change flavor, I’m lucky to know farmers whose hens lay blue, green, pink, brown and white eggs—Easter surprises all year. Those backyard eggs are incredibly fresh and, to me, taste like sunshine on a plate. Versatile and nutritious, eggs adapt to countless meals. Try a playful baked frittata: toss in your favorite vegetables, bits of cheese and a pinch of herbs to make a signature version. Serve a colorful tossed salad alongside a warm slice of frittata for a satisfying, balanced dinner.
Ingredients
7 Large Eggs
¼ cup of Whole Milk
1/3 cup of cheese (see NOTE below for choices)
Dash of salt
Dash of pepper
¼ cup of parsley, finely chopped
1 teaspoon of fresh thyme
Up to 1-½ cup of vegetables, (see NOTE below)
Process
Preheat oven to 350F.
Spray a deep pie plate, or a 11”x5” 7” oven proof dish
Beat all ingredients together
Mix egg mixture with your choice of vegetables and cheese
Bake in a preheated oven for 30 minutes or until a knife inserted in the middle comes out clean.
NOTE:Add-in Ingredients in ½ cup increments, up to 1-1/2 cups
Recommended Vegetables for Frittatas
Asparagus: Tender asparagus tips provide delicate, almost sweet notes while the slightly firmer stalks contribute a gentle snap. Roasting or sautéing the asparagus briefly before adding it to the pan concentrates its natural sugars and softens any fibrousness, producing a tender result without losing its color.
Spinach: A classic choice, spinach wilts down significantly and adds a rich green element. It is well paired with various cheeses and herbs.
Mushrooms: They add a savory depth of flavor and a nice texture. Sauté them before adding them to the egg mixture to enhance their taste.
Bell Peppers: Available in various colors, bell peppers add sweetness and crunch. They should be sautéed until tender before mixing with the eggs.
Zucchini: This vegetable adds moisture and a mild flavor. Sauté it to reduce excess water before adding it to the frittata.
Onions: They provide a strong flavor base. Caramelizing onions before adding them can enhance their sweetness and depth.
Broccoli: This hearty vegetable holds its shape well and adds a nice crunch. It should be steamed or sautéed until tender before use.
Tomatoes: Fresh or sun-dried tomatoes can add a burst of flavor. If using fresh tomatoes, pat them dry to avoid excess moisture in the frittata.
Popular Cheese Choices
Cheddar: A good choice is cheddar because it adds creamy, tangy flavor and melts well, making the frittata richer. Choose mild, medium, or sharp to suit your taste. Use block cheese instead of pre-shredded for better melting and texture. Mozzarella: Mozzarella has a mild taste and melts well, giving a creamy, stretchy texture. Fresh mozzarella contains more moisture and makes a frittata softer. Low-moisture mozzarella is drier and gives a firmer result. Feta: This crumbly, tangy cheese adds a Mediterranean flavor. It pairs well with spinach, tomatoes, and olives. Feta does not melt fully but adds a salty, textured contrast. Parmesan: A firm, nutty cheese that adds savory flavor. It does not melt smoothly like soft cheeses, but you can grate it into the eggs or sprinkle it on top for a tasty finish. Gruyère and Pecorino Romano: Gruyère has a mild, nutty, slightly sweet taste and melts smoothly, so it works well in vegetable or meat frittatas. Pecorino Romano is saltier and sharper, so use only a small amount in strong, meat-based frittatas.
Tips for Using Cheese in Frittatas
Grate or crumble your own cheese to ensure smooth melting and avoid additives found in pre-shredded cheese.
Combine cheeses for complex flavors, such as mozzarella with Parmesan or cheddar with Gruyère.
Moderate the amount to prevent a greasy or overly heavy frittata.
Pair with ingredients:
Vegetable frittata: mozzarella, Gruyère, Parmesan, or goat cheese
Meat frittata: cheddar, Pecorino Romano, or Gruyère
Mediterranean frittata: use feta, goat cheese, or mozzarella. Choose cheese based on the flavor and texture you want. Try different combinations to find a balanced taste.
A vibrant fruit pizza topped with assorted fresh berries and kiwi on a wooden board
Perfect for summer get-togethers, this dazzling fruit pizza steals the show and won’t stress you out in the kitchen. Pick fruits that slice and bite easily—think juicy but not soggy—and choose varieties that stay bright instead of browning. Mix colors and shapes for a playful, eye-catching layout: berries, sliced peaches, kiwi, strawberries, bananas, mandarin segments and a dollop of passion fruit all work wonders. Gently press each piece into the cream cheese layer so it stays put while you admire your masterpiece. The mix of textures and flavors keeps every bite exciting, from the creamy base to the burst of fresh fruit. For the best crunch and visual pop, assemble the fruit pizza the same day you serve it. Invite friends, let everyone grab a slice, and watch the compliments roll in—this is one dessert that looks as fun as it tastes!
Ingredients
1 package (18oz) refrigerated sugar cookie dough
½ cup granulated sugar
1 egg
1 8-oz package of cream cheese
¼ cup of sour cream
1-1/2 teaspoons of pure vanilla extract
For Glaze
1 cup of clear fruit juice such as apple or white grape juice
¾ cup granulated sugar
2 ½ teaspoons cornstarch
1 teaspoon lemon juice
Process
Preheat oven to 350°F
Unroll the refrigerated sugar cookie dough.
Begin flattening out the dough onto a 12” pizza pan, or 9″ x 13″ baking pan with raised edges.
Work the dough until it is spread out to the outer edges of the pan.
Bake until lightly brown, about 12 – 15 minutes.
Remove from oven, allow it to cool completely
Filling
With an electric mixer, in a medium bowl combine sugar and egg, beat until sugar is dissolved.
Add cream cheese, sour cream and vanilla, beat until creamy. Add more sour cream if filling is too stiff to spread.
Spread filling on cookie crust.
Start in the center of the pizza and arrange the fruit outward in a circle or create any pattern you like.
Glaze
In a small saucepan over medium heat, add fruit juice, sugar, cornstarch, and lemon juice. Bring to a boil, then cook, stirring constantly, until glaze is thick (should stick to back of a spoon), about 5 to 7 minutes.
Remove saucepan from heat and allow glaze to cool while assembling fruit pizza.
Pour fruit juice glaze on top of fruit pizza, making sure to cover all of fruit
Refrigerate glazed fruit pizza for at least 1 hour before slicing.
A chilled mojito cocktail garnished with fresh mint and a lime slice
Ingredients
3 cups of water
1 cup sugar
¾ cup fresh lime juice
3/4 cup light rum
1/2 cup lightly packed fresh mint leaves
1-1/2 cups ginger ale
Directions
Prepare this early in the day or the day before so the mixture has time to freeze.
Warm 1½ quarts of water with the sugar over medium heat until the sugar dissolves, about 2 minutes. Let the mixture cool completely, about 30 minutes.
Combine sugar water, lime juice, rum, and mint in a blender. Blend on high for about 20 seconds, until the mint is finely chopped.
Place the mixture into a 13×9-inch (3-quart) glass baking dish. Freeze for 4 to 6 hours, stirring with a fork every 2 hours to break up any ice crystals.
To serve, spoon 1/2 cup of ice mixture into each glass; pour 1/4 cup ginger ale over each. Stir. If desired, garnish with mint sprigs.
Makes 14 servings (3/4 cup each)
Tip
Omit the ginger ale and serve this traditional Cuban cocktail as a granita.
Delicious avocado toast topped with fresh mozzarella, roasted cherry tomatoes, and basil leaves
Imagine tiny flavor explosions on toast: ripe avocado, mashed with a spritz of lemon or lime, a slick of olive oil, and a pinch of salt becomes a silky, zesty base that plays off bright roasted tomatoes. Thin slices of fresh mozzarella tuck in atop the warm crostini, softening and stretching slightly from the toast’s heat to add a gentle milky hug. To assemble, smear the avocado over each piece of toast, plop on a spoonful of juicy roasted tomatoes, and nestle a few mozzarella slices on top. Scatter chopped basil like confetti and finish with a playful drizzle of balsamic reduction or extra-virgin olive oil. The bite delivers delightful contrasts: crackly bread, creamy avocado, tangy-sweet tomato, and pillowy mozzarella. These crostini are perfect for kicking off a relaxed gathering, stealing the show at a dinner party, or bringing cheerful flair to any antipasti spread. All recipes for Kitchen Moxy can be found at www.kitchenmoxy.com
1 clove of garlic, sliced in half; press or grate one half
8 ounces fresh mozzarella cheese, cut into 8 thin slices
1 large avocado, halved, pitted, and mashed
1 teaspoon of fresh lemon juice
1 teaspoon dried oregano
¼ cup roughly chopped fresh basil
1 pinch flaked sea salt
Process
Heat the butter in a large skillet over medium heat. Add bread slices to the skillet, in batches if necessary; cook until crisp and golden in places, 2 to 3 minutes per side.
Transfer crostini to a work surface; rub garlic half on each slice. Sprinkle with a pinch of dried oregano.
Mash avocado with grated garlic, a teaspoon of lemon juice, and 1 tablespoon of olive oil. Spread one scoop on top of each crostini.
Top each crostini with mozzarella, a roasted tomato slice, and a basil leaf. Drizzle with 1 tablespoon olive oil and sprinkle with flaky salt.
Delicious baked tomatoes topped with a crunchy herb and breadcrumb mixture
Bright, bubbly Parmesan tomatoes turn ordinary tomatoes into a crunchy, cheesy celebration. Thick tomato slices get a shower of grated Parmesan, a sprinkle of herbs, and a breadcrumb blanket, then roast until golden and irresistible. Each bite balances juicy sweetness with a savory, crunchy top that begs for seconds. Serve these playful rounds alongside grilled meats, toss them with pasta, or stack them for a veggie-forward snack. They’re speedy to make—about 10–20 minutes—perfect for a last-minute upgrade that feels special without fuss. All Kitchen Moxy recipes can be found at www.kitchenmoxy.com
Ingredients
4 ripe tomatoes, sliced into 1/2-inch slices
4 tablespoons mayonnaise, or sour cream
½ cup of grated Parmesan cheese
½ cup Panko breadcrumbs
1 tablespoon Dijon mustard
1 teaspoon dried oregano
salt and pepper to taste
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh basil
½ cup of fresh, shredded mozzarella cheese
Process
Gather all ingredients. Preheat oven to 350°F (175°C).
Arrange tomato slices in a single layer on a baking sheet lined with parchment paper.
In a small bowl, mix mayonnaise, Parmesan, panko breadcrumbs, and Dijon mustard, then add oregano, salt, and pepper to taste.
Layer each tomato slice with a small amount of mayonnaise mixture. Sprinkle with mozzarella and then top with parsley and basil.
Bake in a preheated oven for approximately 15 minutes, or until cheese is golden brown. Serve immediately.
A dish of roasted tomatoes garnished with fresh herbs and olive oil.
Tomato season is here, and the East Coast couldn’t be happier! Try a simple roast: toss halved tomatoes with olive oil, garlic, salt, and pepper, then bake until caramelized. Use these vibrant roasted tomatoes in sauces, soups, gravies, appetizers, or freeze for later. For a burst of flavor, roast cherry tomatoes and pile them on bruschetta. Roasting transforms tomatoes, concentrating their sweetness and giving them a cozy, rustic bite.
Boost this recipe with ease! Choose a roomy baking dish so tomatoes don’t crowd each other and steam; give them space to roast and concentrate their flavor. If you want extra caramelized goodness, drizzle olive oil and sprinkle herbs before baking. Avoid aluminum or reactive metal pans—use stainless steel, enamel, or ceramic to keep the tang intact. Enjoy bright, roasted tomatoes with a punch of flavor and minimal fuss.
Ingredients
2 tablespoons of olive oil
½ tsp of sea salt or kosher salt
¼ tsp of ground pepper
2 cloves garlic, peeled and thinly sliced (throw some unpeeled whole garlic cloves in the pan to roast, you can squeeze the soft garlic out of the clove after roasting and add to your favorite dish)
Fresh herbs: basil, oregano, thyme, rosemary – mix or add your favorite herb
1 pound (450g) tomatoes (8 small or 4 medium-sized)
Process
Preheat the oven to 325ºF
Pour the olive oil into a shallow baking dish or pan and add the herbs and salt and pepper.
Cut the tomatoes in half horizontally, remove the core with a paring knife, then cut into ½-inch thick slices, or leave halved.
Stems will come out easily after roasting.
Toss the tomatoes with the oil and seasonings, lay them cut side down in the dish.
Bake for two hours, or until the tomatoes are completely softened and wilted, and start to wrinkle. Depending on the tomatoes, they may take longer to cook.
Remove from oven and carefully transfer tomatoes to a bowl or plate. Cover with plastic wrap and let cool for about 10 minutes.
Remove plastic wrap and carefully pull off the skin with a pair of tongs, then use as desired.
Storage: Store in a tight-lid mason jar with their juices in the fridge for 3 to 5 days. They can also be frozen for up to six months.
Roasted Tomato, Avocado, and Fresh Mozzarella Crostini
Kitchen Moxy 