Parmesan Garlic Chicken Wings

Well, it's been an interesting year to say the least.  I finished my last semester of college, completed my graduate assistantship, and up and moved to Denver.  The last several months have been a whirlwind, which is why my recipe blog has been set on the back burner the last year or so.  But alas, I'm back, and cooking more than ever.  And I have for you one of my new FAVORITE recipes from Steamy Kitchen (although slightly altered).  Great for your next superbowl party!

Ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher or sea salt (or 1/2 tsp table salt)
• 2 1/2 pounds chicken wings
• 2 tablespoons extra-virgin olive oil (or melted butter)
• 2 tablespoons minced fresh basil
• 2 garlic cloves, finely minced
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon seasoning salt (I made my own)

Directions:

1. Preheat oven to 425°F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 50 minutes, turning turning them over after 30 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

Cranberry Feta Salad

As I was putting together my work lunch this morning, I thought--hey, I make this salad all the time... How come I haven't posted it yet?  It's so easy, it only uses 3 ingredients (plus whatever dressing you like).  I can put it together in minutes, it's delicious, and it's cheap!  Make in whatever portion size you like... These directions are for a single serving, but you could easily increase it for a party or potluck.

Ingredients:

• Spring Mix luttuce
• Crumbed Feta cheese
• Dried cranberries
• Salad dressing (I like to use Italian dressing)

Directions:

1. Grab a large handful of lettuce, and place in a bowl.
2. Top with 1 1/2 tbsp feta and 1 tbsp cranberries (I usually eyeball this to however much I like).
3. If you're taking it to work, keep the dressing in a separate container until you're ready to eat.

Mango Salsa

It's 95 degrees here in Illinois today, and I needed something cool and refreshing to cancel out the hot weather.  This mango salsa was the perfect addition to my poolside snacks.  Super easy, and VERY healthy--you can't go wrong. 

Ingredients: (Makes about 4 cups)

• 4 mangoes, peeled, seeded and chopped
• 1 cup chopped red bell pepper
• 4 green onions
• 8 tbsp fresh cilantro
• 2 tbsp lime juice
• 1 tbsp lemon juice
• 2 pinches salt (optional)

Directions:

1. Mix all ingredients together.  You can put it into a blender or food processor, or keep it nice and chunky if you like.
2. Refrigerate for 30 minutes before serving.

Deviled Egg Chicks

Okay, so I'll admit--this is one of the few recipes on this blog that I haven't tried... But Easter is this Sunday, and I couldn't help but re-post these from Food and Whine.  I hope the Easter Bunny likes eggs, cause I'm making these on Sunday!

Ingredients:

• 12 eggs
• 1/2 cup mayonnaise
• 1 tsp ground mustard
• 1 tsp vinegar
• salt and pepper
• baby carrots
• raisins

Directions:

1. Hard-boil your eggs. (Put eggs in a pot of cold water, heat until boiling, then boil for 8 minutes.  Then run the hot water under cold water for a few minutes until the eggs have cooled.)
2. Remove shells. Cut eggs in half and scoop cooked yolks into a bowl.
3. Add mayonnaise, mustard, vinegar, and a dash of salt and pepper. Mix until smooth.
4. Place yolk mixture into the cooked egg whites (I like to spoon the mixture in a ziploc bag and cut a hole in the corner, then squeeze it onto the egg whites-- it just looks prettier that way).
5. To decorate as chicks, use slices of baby carrots as feet. Cut triangular pieces of carrots for beaks. Cut tiny pieces of raisins for eyes.
6. Take a bite out of your tiny deviled chick-eggs and listen to them scream as you eat their delicious faces off.  (Just kidding!)

Caramel Popcorn

This is a great recipe because it only calls for a couple of ingredients, and you probably already have everything you need.  When you're out of everything, and you're longing for something simple and sweet, this is the perfect munchie for you and your buddies.  Thanks to Allrecipes.Com for the original recipe.

Ingredients:

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup (I used Karo syrup)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

Directions:

1. Preheat oven to 250 degrees F (95 degrees C). 
2. Pop your popcorn and place it in a very large bowl.  Like, the biggest one you have.
3. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. 
4. Remove from heat and stir in baking soda and vanilla. Don't keep boiling while you add in the baking soda, or you'll ruin the whole thing! I learned this the hard way.
5. Pour in a thin stream over popcorn, and stir until well-coated.
6. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into smaller pieces.
7. Hide the remnants so you don't eat it all in one sitting.

Ranch and Dill Weed Oyster Crackers

These are a great munchie to put out on a table at a party, or just enjoy during a good movie.  I guarantee everyone will be addicted!

Ingredients:

• 1 bag of oyster crackers
• 1 cup vegetable oil
• 1 pkg. Hidden Valley Ranch mix
• 1/4 teaspoon garlic powder
• 1 teaspoon dill weed
• Salt

Directions:

1. Set your oven to 175 degrees F.
2. Mix everything except for the crackers and salt in a small bowl.
3. Pour the crackers into a large bowl, then pour the oil mixture over top.  Stir well.
4. Pour the contents into a large baking pan or cooking sheet, then sprinkle salt over top.
5. Stick the pan in the oven, then bake for an hour, flipping every 20 minutes.  Add salt each time you flip.

Nachos

This is one of those foods that's great, cause you can put whatever the hell you want on it.  In this case, I had a couple extra things on hand that I added in, but feel free to make it your own by adding what you like, or taking out what you don't.

Ingredients:

• 1/2 bag thick tortilla chips (so they don't break apart from the weight of the other ingredients)
• 1 lb. ground turkey (or beef)
• 1 package taco seasoning
• 1/2 can corn
• 1-2 cups shredded cheddar cheese (or nacho cheese... or both!)
• 1/2 can diced tomatoes
• 1 1/2 cups lettuce
• 1/2 can refried beans
• Sour cream

Directions:

1. Set your oven to 400 degrees F.
2. If you are using meat, brown the meat and follow the directions on the back of the taco seasoning packet.
3. Arrange a handful of tortilla chips on a cookie sheet, being sure that most of the chips are exposed and not lying on top of each other.
4. Add on your cheese, meat, refried beans, and corn... Anything that you wouldn't mind being cooked onto your tortilla chips.
5. Add another layer of chips and add on more warm ingredients.
6. Stick it in the oven and keep an eye on it.... Just warm it up long enough to melt the cheese  (about 10 minutes).
7. Take it out of the oven and top with lettuce, diced tomatoes and sour cream.
8. Grab a fork and dig in, cause once you get to the ooey-gooey center, there's no use in trying to keep your fingers clean.

Fried Wontons

So easy, a preschooler could do it!  No, seriously!  I watched as one of my summer interns made this with a class full of preschoolers last month... It was a lot of fun to watch them make it, but I was even more surprised at how many 3 and 4 year olds actually tried them---and liked them!  I forced her to give me the site she used for the recipe.  So thanks to ThaiTable.Com for such a delicious preschool treat. :)

Ingredients (makes 25 wontons):

• 1 clove garlic
• 1 pinch ground pepper
• 1/2 cup ground pork (or ground chicken or turkey if you prefer)
• 1 tablespoon soy sauce
• 1/2 cup vegetable oil
• 1/2 package wonton skin
• 2 sprigs cilantro (optional)

Directions:

1. Mince your garlic and cilantro.
2. Mix all ingredients together, except for the oil and wonton skins.
3. To make the wonton, place the wonton skin like a diamond in front of you.  Place 1/2 tsp of the mixture in the center of the wonton. *
4. Pull the bottom corner up to the top and seal by placing your finger in water and rubbing along the edges.  Then pick up the opposite corners and pull them to the top, also sealing them with water.
1. You will want to prepare all of your wontons before frying them, so that you are not trying to manage both the hot oil and getting the wontons folded.
5. Heat up the oil in a frying pan or wok at medium heat. You'll know when the oil is hot enough when you can place the tip of a wooden spoon or chopstick in the oil and bubbles form around the tip. 
6.  Fry the wonton until golden brown. Watch the heat carefully. Keep turning them to cook them all the way through. You may want to break open the first couple wontons to make sure that the centers get cooked.
7. Serve with sweet and sour sauce, or eat plain--either way is delicious!

*Make sure you don't over stuff the wonton. The skin will get burned before the pork is cooked.

Thanks to My Kitchen Snippets for the awesome picture. :)

Crab Rangoon

These were a little tough to make, but that's probably a good thing-- cause they were highly addictive.  I swear, I ate about 10 for myself.  Just use a little sweet and sour sauce for dipping, and you won't be able to stop.  These are great for superbowl parties too, although I warn you that they should be served right away to avoid sogginess.

Ingredients:

• 8 oz cream cheese
• 12 oz. canned crab meat, drained and flaked (2 small cans)
• 1 tsp. red onion, chopped
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp light soy sauce
• Pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1 pkg wonton wrappers (you'll only use half the wrappers)
• 1 small bowl filled with water for wetting wontons
• Oil for deep frying
• Teriyaki or Sweet & Sour Sauce (for dipping)

Directions:

1. Combine the crab and the cream cheese.  Mix in the remaining filling ingredients one at a time.
2. On a flat surface, lay out a wonton wrapper in front of you so that it forms a diamond shape.  Wet the edges of the wonton.
3. Add about 1 tsp of filling to the middle, and spread it out toward the left and right points of the diamond so it forms a log.
4. Fold over the edges of the wrapper to make a triangle.  Wet the edges with water and press together to seal.*
5. Keep the completed Crab Rangoon covered with a damp paper towel to keep them from drying out while preparing the remainder.
6. Heat oil for deep-frying.
7. When the oil is ready, carefully slide in the Crab Rangoon, taking care not to overcrowd the pan.
8. Deep fry until golden brown, about 3 minutes, turning once.
9. Remove with a slotted spoon and drain on paper towels.
10. Serve with your favorite dipping sauce and prepare to eat too many.

*Be careful not to over-fill your wontons, as it may open in the oil and cause a lot of splattering.  Be sure to wear an apron to protect your clothes from grease splatters.

**You can also make these ahead of time and freeze the stuffed wontons for another day.  Just make sure that they are completely thawed before deep-frying.

French Fries!

I was babysitting my niece and nephews this weekend (ages 5, 6 and 8), when my oldest nephew randomly asked me if we could make french fries.  I was a little hesitant at first, but with a lot of close supervision he was able to make a bunch of AMAZING tasting french fries all by himself! Then, as soon as I got home and stared into my empty refrigerator, I knew I had to make them again.
Okay, so they're not the most healthy things in the world, but if you're in the mood for munchies, its an easy and delicious snack to make.

Ingredients:

• 3 large russet potatoes
• Canola oil (veggie oil works too)
• Salt
• 3 tbsp Ketchup
• 2 tbsp Mayonnaise

Directions:

1. Pour a bunch of oil into a pan and begin heating it up.
2. Peel your potatoes if you like, or leave the skins on... Then slice your potatoes up into thin strips (roughly the size of the french fries---go figure!)
3. When your oil is hot, place a handful of fries into the oil and slowly move them around.  They tend to stick at first, so keep em moving.
4. When the fries are lightly browned, remove them and place them on a plate covered in paper towels.  This will drain off some of the oil.
5. While the fries are still hot, sprinkle a little salt on them for taste.
6. For the sauce: In a small bowl, combine ketchup and mayonnaise and stir until combined.
7. Dip your fries in your "fry sauce" and enjoy!

Egg Rolls

One day, while in the produce section at my local supermarket, I saw a package of egg roll wrappers.  There happened to be a recipe on the back, so I went ahead and bought the ingredients.  And I'm so glad I did!  These turned out AMAZING and they're now my go-to dish when I'm trying to impress someone. Note that the recipe makes enough for 20 egg rolls... So invite some of your roommates in to share with you!

Ingredients:

• La Choy Sweet & Sour Sauce
• 1 package All Natural NaSoya Egg Roll Wraps
• 1 lb ground beef, pork, chicken, or firm tofu (drained and crumbled)
• 1 tsp minced ginger (I used ground ginger)
• 2 cups finely chopped cabbage
• 1/4 lb bean sprouts
• 1/2 cup shredded carrot
• 3 green onions, finely chopped
• 2 tbsp Oyster sauce
• Vegetable Oil

Directions:

1. First, chop up your cabbage, carrot, and green onions.  Put them in a large bowl, along with the bean sprouts.
2. Pour a couple of cups of vegetable oil into a frying pan, and start heating it up.
3. Meanwhile, stir-fry your meat or tofu with the ginger in a wide skillet over high heat until lightly browned (2-3 minutes).  Make sure your meat is cut up VERY tiny, or you won't be able to fold your egg rolls!  I used a scissors to cut up my chicken...
4. Once the meat is thoroughly cooked, dump your bowl of veggies in with the meat and cook for two more minutes.  Then stir in your Oyster sauce.
5. Remove the skillet from heat, and allow to cool.
6. While the stir-fry is cooling, get a large cookie sheet out and line it with paper towels.
7. Once your stir-fry is cool, use two tablespoons of filling for each egg roll, and wrap like so:
1.  
8. Deep fry in your veggie oil (folded side down), a few at a time, turning occasionally, until golden brown.
9. Place your dripping, oily, delicious egg rolls onto your cookie sheet covered in paper towels, and allow the extra oil to drain off.
10. Serve warm with your Sweet and Sour sauce for dipping.

Thanks to Old Recipe Book.Com for the instructional picture!

Mozzarella Sticks

Got this one from Rocco Dispirito's book "Now Eat This!"  And I did. Eat it, I mean... the mozzarella sticks, not the book.

Ingredients are modified a bit from the original recipe to make it easier for us starving (broke) students.

Ingredients:

• 1/2 cup flour
• 1 cup breadcrumbs
• 3 large egg whites
• 8  reduced fat cheese sticks
• Garlic salt
• Pepper
• Cooking spray
• 1 cup pasta or pizza sauce

Directions:

1. Preheat the oven to 450°F and place foil on a baking sheet.
2. Put the flour in a shallow dish. Put the bread crumbs in another dish.
3. In a medium bowl, whip the egg whites until they are extremely foamy but not quite holding peaks.
4. Cover the cheese sticks in flour, then egg whites, then cover in bread crumbs.
5. Put them all on the baking sheet, and season generously with garlic salt and pepper.  Then spray them all with the cooking spray.
6. Bake for about 10 minutes or until the breading is golden brown and the cheese is melted throughout.*
7. Serve with the pizza/pasta sauce for dipping.

*I tried putting these on a wire rack in the oven and quickly learned that the cheese began dripping between the slats in the rack.  So keep a close eye on the sticks to make sure they don't melt all over the place.
The good news is, even if they're messy, they taste delicious!

Pigs in a Blanket

As a child development major, I'm always looking for good projects to do with children.  This easy recipe came up in one of my classes so I thought it would be a good one to post. Thanks to MarleesMom for the great photo.

Ingredients

• 8 hotdogs
• 1 package refrigerated biscuit dough* or crescent roll dough

Directions

1. Preheat oven to 350°F.
2. Cut your hotdogs up into 3rds
3. Wrap each hotdog in a biscuit, and add a half a slice of American cheese if you're feeling extra saucy.
4. Stick it in the oven for about 10-15 minutes, or until the biscuit dough is slightly browned.

*If you don't have any biscuit dough, just whip up some of your own using 1 cup flour, 1 egg, a little water, and a pinch of salt.

Mexican Fudge

Unfortunately, I haven't made this in a while, so this post will be without a picture.  However, I will put my name on the line and say that this is one of those appetizers you can't stop eating. It is highly addictive and probably pretty bad for you.  But sometimes, we need to let our tastebuds win us over and stop thinking about how big our butt will look in the morning.
Thanks to the Skuban-Hobbs family cookbook for the recipe.

Ingredients

• 2 cups cheddar cheese, shredded
• 2 cups monterey jack cheese, shredded
• 1/2 cup green taco sauce
• 3 eggs
• Large tortilla snack chips

Directions

1. Combine cheeses.
2. Beat eggs and taco sauce together.
3. Using a 9x9 inch square pan, layer cheeses, sauce, cheeses.
4. Bake at 350 degrees for 30 minutes.
5. Cool 5 minutes.
6. Cut into squares and serve on chips.

Italian Veggie Dunkers

This one's an oldie but a goodie.  I used to make these for my niece and nephews a couple of years ago, and suddenly stumbled across them today in an old kid's recipe book.  Really, really, good--and not too bad for you, since everything is baked.  According to the book, it comes out to be about 144 calories per serving.  Thanks to Kid Favorites Made Healthy, for the recipe and the picture.

Ingredients

• Nonstick cooking spray
• 2/3 cup bread crumbs (seasoned is great, but not necessary)
• 2 tbsp parmesan cheese (grated is preferred)
• 1/8 tsp salt
• 2 slightly beaten egg whites
• 1 tbsp milk
• 4 cups cauliflower florets and/or broccoli florets
• 2 tbsp butter or margarine, melted
• 1 15oz can pizza or spaghetti sauce

Directions

1. Lightly coat a 15x10 inch baking pan with cooking spray; set aside.
2. In a large plastic bag, combine bread crumbs, cheese, and salt.
3. In another large plastic bag combine egg whites and milk.
4. Add the veggies to the plastic bag with the egg mixture.  Close bag and shake to coat well.
5. Add veggies to plastic bag with crumb mixture.  Close bag and shake to coat well.
6. Place the coated veggies on the prepared baking pan, then drizzle melted butter over top of the veggies.
7. Bake at 400 degrees for about 20 minutes or until golden brown, stirring twice.
8. Meanwhile, heat the pizza/spaghetti sauce in a small saucepan over medium heat.
9. Serve veggies with the warm pizza sauce for dipping.

Smokey Guacamole

So, on Easter, as I was helping my mother with the array of different foods we were going to serve our family, she asked that I make some guacamole... Which would be no problem, except for I have never made guacamole before.  So, with my awesome quick-thinking skills, I remembered I had stumbled upon a website called Food Gawker, which always displays these incredible looking meals.  I quickly hopped on her laptop and went onto the website and typed "guacamole" into their search engine.  This recipe is what I found, thanks to Natalie's Killer Cuisine.  With only a few minor changes (since we didn't carry all of the original ingredients), my guacamole was the hit of the holiday.

Ingredients:

• 4 large Avocados, ripened
• 2 Roma Tomatoes, diced with seeds removed
• 1/2 of a Red Onion, small dice
• 1 tsp Lime Zest
• 1 Tbsp Lime Juice
• 1 1/4 tsp Chile Powder
• 1 tsp sea salt
• 1/4 tsp Black Pepper
• 1 tsp taco seasoning

Directions

1. Cut avocados in half all the way around, length wise.
2. Use a spoon to gently scoop out the avocado. Dice the avocado in large chunks and add to a bowl.
3. Add the remaining ingredients and toss without completely mashing the avocado.
4. Add extra salt, pepper, and taco seasoning to taste.
5. Serve with chips or as a condiment.

Popcorn Poppers

I have come to the conclusion that I LOVE popcorn poppers. Although the popper itself will run you anywhere from $20-$40 (Bed Bath and Beyond's were at $20, while WalMart was at $30), popcorn seeds themselves are really cheap... Like a couple bucks for a bag.  And the bag will last you a very long time.  Also, I think it goes without saying that the taste difference between microwave popcorn and homemade is incredible.
Here's the recipe for popcorn using one of these poppers.

Ingredients:

• 1/4 cup popcorn kernels
• 3 tbsp vegetable oil
• Salt
• 2 tbsp butter

Directions (The popper should come with these, but I'll give it to you anyway)

1. Pour the vegetable oil into the popper, along with the kernels.
2. Turn your stove on medium heat, and begin turning the handle immediately.
3. After a few minutes, the kernels will begin to pop. 
4. Continue turning until the handle becomes hard to turn.
5. Remove the popper from the heat, and pour the popcorn into a large bowl.
6. Take 2 tbsp of butter and melt it in the microwave.
7. Pour it over the popcorn while stirring with a large spoon.
8. Then add salt--as much as you want.

Onion Rings

Okay, I'll admit it: Anything deep fried has my heart forever.  That's probably the reason why I have a spare tire around my middle, but if I die of a heart attack one day, I will die knowing that I lived eating fabulous food.
So! For your next football party, be bad.  It's okay, I won't tell.  Forget the vegetable platter that you're insisting your boyfriend munch on during the game.  Give in.  Make a huge batch of onion rings, and like my love for the deep fryer, you'll have his heart forever.

Ingredients:

• 2 large onions (If it's a party, use your discretion and make more if needed)
• 1 egg
• 1 cup milk
• 1 cup flour
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp oregano
• 1/8 tsp thyme

Directions

1. Slice onions and separate into rings.
2. Blend all other ingredients.
3. Dip onion rings into batter.
4. Place one at a time into hot oil—cook until golden brown.
5. Drain and cool on paper towels.

*For other great manly munchies, check out Fall-Off-The-Bone BBQ Ribs, Applebee's Artichoke Spinach Dip, Spicy Cheese and Sausage Dip, and Cookie Dough Pie.

Sweet and Tangy Salad Dressing

The fiancee and I whipped up a really delicious salad tonight, and although I couldn't find a camera before we wolfed it down, I did manage to find one in time to take a picture of the homemade dressing.
C'mon, when was the last time you ate a salad for dinner? It's high time you start eating better.

Makes about 3-4 large servings

Ingredients (Salad)

• 1 head of lettuce
• 1 small head of broccoli
• 1/2 green pepper
• 1/4 small yellow onion
• 1 leftover chicken breast
• Bacos
• Parmesan cheese
• Cheddar cheese

Ingredients (Dressing)

• 3/4 of that same yellow onion
• 2/3 c sugar
• 2/3 c veggie oil
• 2/3 c apple cider vinegar (or regular vinegar will work too)
• 1 tsp salt
• 1/2 tsp pepper
• 2 tbsp dijon mustard

Directions

1. Chop up all ingredients for your salad and stick it all in a big bowl.
2. In a separate bowl, chop up the yellow onion into tiny pieces, and combine that, along with the rest of the ingredients and stir.
3. Pour the dressing over the salad as needed--you won't need all the dressing, so you can stick the rest in a container for later.

Roasted Garlic

This is one of my specialties...  For less than $5, you can make a filling meal (or appetizer) that will leave you with unbelievable garlic breath... So eat it with your significant other so you can kiss each other and not be quarantined for your foul-smelling mouth.  Trust me, it's worth it.

Ingredients

• 1 long loaf of French Bread (fresh if you can get it)
• 1 container Feta Cheese
• 3 whole garlic cloves
• Olive oil
• Butter or margarine
• Various other veggies that you may want add
• (I like green or red peppers, but you can add things such as grape tomatoes, onions, kalamata olives, jalepeno peppers, cucumbers... the sky is the limit)

Directions

1. Chop the pointy tops off of your garlic cloves, so that each individual clove is showing like so:
This is a picture of what it looks like AFTER it's been baked, but you get the picture, don't you? I knew you were smart.
3. Put on a baking sheet covered in aluminum foil
4. Generously pour olive oil over the cloves.
5. Stick it in the oven at 425 degrees for about 45 minutes.
1. Keep an eye on them so the cloves don't burn.
6. When the tops are starting to slide out of the peels a little bit, and they've begun to soften, remove from the oven.
7. Meanwhile, slice your french bread into little ovals, place on a baking sheet, and spread butter over top of them.
8. When your garlic has finished, put your bread in the oven- but keep an eye on it! The bread only takes a few minutes, and it's very easy to burn.
9. When both your garlic and your bread is finished, remove a clove with a knife and spread over your bread like you'd spread butter.
10. Add feta cheese, onions, green pepper, grape tomato slices, etc. then consume.

*Note that this meal (or appetizer) can be very messy... so keep some napkins or paper towels nearby... And bring out the Trident Gum for dessert, you stinky person you.