Welcome to Day #2 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. With the big football game coming up, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25.
I grew up with very little spice in my life when it came to food. My dad cannot handle anything that has heat or as I like to call it, “flavor”. He literally, sat at our dinner table years ago swishing his milk in between bites of spaghetti. Granted, Joe did add in a little red pepper, but it was quite the scene. Nonetheless, I love spice in my food and I love to work with cumin, chili powder, coriander and paprika as you’ve seen from my Turkey Chili and Enchilada Stuffed Shells. One of our easy week night meals is burritos and we often have leftovers. I love using the leftover burrito meat to make empanadas, but to keep them a little healthier I don’t fry them. I make empanada mini pies using pre-made pie crust.