Category Archives: Appetizers

Persimmons & Pomegranate Endive Cups

Persimmons & Pomegranate Endive Cups | She Paused 4 Thought

Wow! These simple and healthy “Persimmons & Pomegranate Endive Cups” that feature Fuyu persimmons and pomegranates paired with crunchy pistachios and salty-tangy blue cheese are incredibly delicious. Their color and freshness makes them, in addition, the ideal antidote for Holiday overindulgence.

I made this for the annual Melissa’s Produce holiday event as well as a Christmas party, and judging by how fast they disappeared, well, I’d categorize them as a Huge Holiday Hit. Continue reading

Hatch Chile Party Bites

Hatch Chile Party Bites are great for summertime entertaining.

Hatch Chile Party Bites | She Paused 4 Thought

Spicy, creamy, a little smoky, and a bunch of fun — Hatch Chile Party Bites are the perfect party appetizer.

Hatch Chiles are everywhere in the grocery stores this month. Many locations will even roast them for you. I couldn’t help making these tasty green guys into cheesy party bites – which sparked a story from my past. I’ll share it with you as I show you how the recipe comes together. Continue reading

Spicy Deviled Eggs

These Spicy Deviled Eggs are the perfect appetizer or first course for your next picnic, Super Bowl party or lunch!

Spicy Deviled Eggs | She Paused 4 Thought

Seriously now, does anyone really need another deviled egg recipe? You have your Grandma’s special recipe, your mom’s standard recipe, and the one that you based on theirs, which you love best of all.

So why am I featuring another deviled egg recipe? Because this one is amazing. And who ever said a Deviled Egg was amazing. Make this twist on a classic and you’ll become the Spicy Deviled Egg Master of the Universe. Continue reading

Daikon Rolls

Daikon Rolls | She Paused 4 Thought

Spicy daikon radish stands in for rice paper wraps in this unique recipe. Thinly sliced daikon is stuffed with shiso (a Japanese herb that has a minty basil flavor) cucumber, avocado, sprouts, and mint. It is garnished with black sesame seeds and drizzled with a bright citrus sauce.

This Japanese inspired recipe is from Jean-Christian Jury’s latest culinary publication Vegan: The Cookbook. If you’re not vegan, don’t let the title detour you from this plant-based gold mine.

Vegan Cookbook | She Paused 4 Thought Continue reading

Rhubarb-Raspberry Compote

Rhubarb-Raspberry Compote | She Paused 4 Thought

One of my favorite childhood flavors is Rhubarb. It was practically a weed on our Midwest farm. Every year we planted all types of vegetables, but never rhubarb (yes, it is a vegetable), because it was always just there. Now, when I see rhubarb at the market or in the stores in Los Angeles, my heart skips a beat. Although rhubarb pie is my favorite, I am learning to prepare it in ways that really lets the rhubarb’s true character shine through.

I learned this from Deborah Madison, award-winning author of fourteen cookbooks. She is known for her seasonal, vegetable-based cooking. In her latest book, In My Kitchen, Deborah’s simple approach to cooking really lets the vegetable’s flavor be the star. Continue reading