Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Keto Pan Fried Pork Meatballs#SundayFunday

A delicious spiced pork meatballs that makes a perfect Keto appetizer.

Makes 10 Meatballs
Ingredients
250 Grams Pork Mince
½ Teaspoon Fennel powder
1Teaspoon Black Pepper powder
½ Teaspoon Sea Salt
¼ Teaspoon White Pepper
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
⅛ Teaspoon Cinnamon Powder
1 Tablespoon Olive Oil/Bacon Fat/Butter/Ghee for frying
Method 
In a mortar and pestle grind together the salt, peppercorns and fennel to make a spice mix. 
Then in a large mixing bowl add a tablespoon or so of the freshly ground spice mix along with the paprika, white pepper, garlic powder and cinnamon powder.

Make meatballs and keep side.

In the meantime heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on turning the sides till fully cooked. Peirce each with a toothpick and serve them on a bed of lettuce.

Enjoy them with some sugar free ketchup as a appetizer.
Labels: Keto, Appetizer, Pork, Meatball, Low Carb, Healthy, Sunday Funday

For Sunday Funday we are sharing recipes of Meatballs. 

• Amy's Cooking Adventures: Bacon Cheeseburger Stuffed Meatballs 
• Karen's Kitchen Stories: Coconut-Ginger Turkey Meatballs 
• Food Lust People Love: Fresh Tuna Meatballs with Creamy Avocado Dip 
• Sneha's Recipe: Keto Pan Fried Pork Meatballs 
• A Day in the Life on the Farm: Swedish Meatballs 
• Culinary Cam: Zuppa Maritata, a Misinterpreted Italian Wedding Soup  

Beetroot Tikkis#SundayFunday

Pan fried Beetroot Tikki are made with beets, spices and paneer/cottage cheese. These make a healthy snack or appetizer. These were super and enjoyed by my guest.

Makes 18 Heart Tikkis
Ingredients 
300 Grams Beetroot - grated
½ Teaspoon Ginger Garlic Paste
½ Teaspoon Garam masala
¼ Teaspoon Cardamom powder
½ Teaspoon Cumin powder
½ Teaspoon Chilly Powder
½ Teaspoon Roasted Fennel powder
1 Teaspoon Lemon juice
1 Green Chilly - finely chopped
2 Teaspoons Coriander Leaves
1 Cup Boiled & Grated Potato
100 Grams Paneer- grated
¾ Teaspoon Salt or to taste
Oil -  for pan frying
Method

Heat a teaspoon of oil in a pan and sauté beetroot for five to seven minutes on medium flame till the moisture evaporates.
In another pan, boil and mash the potato until smooth.
Chop coriander and green chilly. Grate the paneer.

Mix all the ingredients and bind until it comes together.

Once done, make medium size roundels and press them to get a semi flat heart tikki shape. Coat them in bread crumbs and then fry.

Heat oil in a non-stick pan and fry the tikki on medium heat.
Make sure to fry in batches.
When they turn golden brown on both sides, remove the fried tikkis on absorbent paper.

Serve immediately with a dip of your choice.

Labels: Appetizer, Snacks, Sunday Funday, Kebabs, Beetroot, Healthy snacks

For Sunday Funday we are sharing Nutritious Nibbles. See what other's are sharing.

• Culinary Cam: Adventures in Bliss Balls 
• Sneha's Recipe: Beetroot Tikkis 
• Karen's Kitchen Stories : Fresh Tomato Salsa 
• A Day in the Life on the Farm: Fruit and Nut Bars 
• Our Good Life : Healthy Pizza Bites 
• Food Lust People Love: Olive Cream Cheese Stuffed Celery 
• Amy's Cooking Adventures: Peanut Butter Energy Balls (No Bake) 

Boiled Egg Sandwiches#SundayFunday

These are classic egg salad sandwiches , which is loved by everyone, It's simple Egg Salad Sandwich recipe easy to make, easy to customize, a winner for kids and adults alike.

Ingredients

8 Hard Boiled Eggs - finely diced
1 Cup Mayonnaise
¼ Teaspoon Onion powder
½ Teaspoon Salt
1 tsp Mustard powder
¼ Teaspoon Garlic powder
¼ Teaspoon Black pepper
1 Teaspoon Dill - finely chopped - optional
White Bread Slices - as required
Method 

In a bowl, mix the eggs, mayonnaise, onion powder, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate few hours. To serve, spread equal amounts on the slices bread; top with remaining bread slices to make sandwiches. Wrap them in damp cloth and place it in a zip lock bag. Refrigerate these for at least 2 - 3 hours. Before serving cut off the sides and then cut them in triangles. Serve and enjoy!! Prefect for a party or picnic or just a get to gather.

Labels: Hard Boiled, Bread Slices, Mayonnaise, Appetizer, Kids delight, Tiffin, Sandwiches

• An Elegant Start to a Dinner Party for the 4th Day of Christmas by A Day in the Life on the Farm
• Boiled Egg Sandwiches by Sneha's Recipe
• Cranberry Brie Bites by Mayuri's Jikoni
• Fried Cheesy Pickles by Amy's Cooking Adventures
• From Cheesy to Chocolatey - Using My Caquelon All Evening Long by Culinary Cam
• Mushroom Duxelle on Toast by Sid's Sea Palm Cooking
• Scotch Quail Eggs by  Food Lust People Love

Zucchini Balls & Chicken Bake-Keto#AlphabetChallenge

Keto Zucchini Ball With Creamy sauce is become my all time favorite. I make this so often and love it. This time added leftover shredded chicken and baked this dish. Tasted so good.

Ingredients

½ Cup Leftover Shredded Chicken
4 Zucchini Balls With ½ Cup Creamy Sauce
2 Tablespoons Sour Cream
1 Egg
Salt to taste
2 Tablespoons Grated Cheddar & Mozzarella Cheese
Method

In a 6" baking Pyrex dish spread the leftover chicken, then arrange the balls on top, in the remaining sauce, add the sour cream and egg, with salt to taste, give it a good whisk. Sprinkle a tablespoon of cheese non top of the balls, then the whisked sauce, then again cheese. Cover the dish with a foil.

Bake it in a preheated Air Fryer for 20 minutes at 180°C. 
Enjoy this warm.

Labels: Air Fryer, Chicken, Zucchini, Egg, Main course, Appetizer, 

Let's take a look at the recipes being shared today with Alphabet "Z" 

• Jolene’s Recipe Journal: Easy Ziti Bake 
• Culinary Cam: Zabaglione alle Mandorle 
• Karen’s Kitchen Stories: Zuppa Toscana 
• Blogghetti: Baked Ziti with Ground Beef 
• Food Lust People Love: Zucchini with Bacon Pangrattato 
• Sneha’s Recipe: Zucchini Balls & Chicken Bake -Keto 
• A Day in the Life on the Farm: Kolokithipites 
• A Messy Kitchen: Zucchini Jam 
• Magical Ingredients: Zhoug Zalouk Paratha Pockets 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Zesty Italian Balsamic Baked Oyster Crackers 
• Mayuri’s Jikoni: Za’atar Swirls 

Qutab / Kutab – Azerbaijan Stuffed Flatbread#EatTheWorld

Qutab is an Azerbaijani flatbread. It is in the shape of crescent and is filled with a variety of ingredients. Qutab has many variations depending on the filling used, they are stuffed with greens, pumpkin, cheese or meat, you can go creative on the fillings. Qutab are cooked on a convex griddle known as saj. Quatb is usually served with yogurt, green coriander, sumac and fennel.

Makes 2 Breads
Ingredients
For The Dough
150 Grams All Purpose Flour
¼ Teaspoon Sugar
½ Teaspoon Salt
Water as needed
For The Filling
150 Grams Greens & herbs of your choice ( sorrel, spinach, parsley, scallions, coriander, dill, mint)
100 Grams Feta Cheese
1 Cube Processed Cheese
1 Tablespoon Olive Oil
Salt & Black Pepper to taste
Butter or Olive oil - for brushing
Method
Wash the greens well and let them dry.

In a bowl add flour , salt and mix well. Then add in the water a little at a time, mixing until the dough slightly comes together.
Knead in the bowl with your hands until there's no more flour left. Turn onto a floured work surface and knead until the dough is relatively smooth. If the dough seems sticky, sprinkle some more flour as you knead. Don't add too much - around 2-3 tbsp. The dough should be soft and a bit tacky.
Form the dough into a ball and place in an oiled bowl. Cover and let rest for an hour.

Chop the greens. Add little salt and let is rest for 10 minutes, then squeeze out all the moisture.
When you’re ready to form Qutabs, mix the squeezed greens with, cheese, olive oil, salt and pepper.
Heat a cast iron pan over medium to high heat.

Divide the dough into 2 equal pieces. 

Roll out each one into very thin circle, as thin as you can. 

Place half of the filling into one side of the circle. 

Fold it so it has shape of a half moon. 

Press the edges and transfer Qutab into the skillet.

Cook Qutab covered on low for 5 -6 minutes on each side. 

When one side is cooked

then flip is gently and let it cook till golden.

Remove from the pan and brush with olive oil or butter.

Serve right away with sour cream or yogurt or on its own as a side dish. These were so good, do try and you will love it!

Labels: Flatbread, Appetizer, Breakfast, Azerbaijan, International Cuisine, Eat the World

• Pandemonium Noshery: Lamb Piti
• Sneha's Recipe: Qutab / Kutab – Azerbaijan Stuffed Flatbread
• A Day in the Life on the Farm: Shirin Chorek
• Amy's Cooking Adventures: Sweet Turmeric Milk Bread (Shirin Chorek)
• Culinary Cam: Üç Bacı (Three Sisters) - Azerbaijani Dolma

Keto Bacon Wrapped Avocado Fries#SundayFunday

Crispy bacon-wrapped avocado fries are so satisfying – perfect keto snack, appetizer, finger food for cravings! They are easy, high protein low-carb and use just two ingredients!
Keto Bacon Wrapped Avocado Fries are easy to make! Simply wrap slices of bacon around sliced but firm wedges of avocado.

Ingredients
3 Just Ripe But Firm Avocados
Slices of Bacon - as required
Hot Sauce - optional
Toothpicks (optional, for securing the bacon)
Method
Preheat the oven to 210°C. Line a baking sheet with parchment paper. 

Cut the avocados in half and remove the pits. Carefully peel the avocados and slice each half into 4 even wedges, resulting in 8 wedges per avocado.
Take each avocado slice and wrap a slice of bacon around it, starting at one end and wrapping towards the other end.
If necessary, use a toothpick to secure the bacon in place. Place the bacon-wrapped avocado slices on the prepared baking sheet, making sure they are not touching. Drizzle hot sauce on each. 

Bake in the preheated oven for 12-15 minutes, or until the bacon is crispy and browned. You may need to turn the slices halfway through to ensure even cooking. Cool and Serve: Remove from the oven and let the avocado fries cool slightly before serving. 

Enjoy them on their own or with a dipping sauce like a keto-friendly ranch or spicy mayo.

My Notes 

For some of the smaller slices, I used half a slice of bacon, and on some of the larger ones, I used a whole piece. This will be up to you and how large your avocados are.

Labels: Keto, Low Carb, Avocado, Bacon, Sunday Funday, International Cuisine, Appetizer, Snack

See some of the other Avocado Recipes. 
Avocado Chicken by A Day in the Life on the Farm
Green Salad With Avocado Dressing by Mayuri's Jikoni
Keto Bacon Wrapped Avocado Fries by Sneha's Recipe
Papas con Salsa de Aguacate by Culinary Cam
Smooth Guacamole by Amy's Cooking Adventures
Spicy Avocado Coriander Chutney by Cook with Renu
Tomatillo Chicken Stew by Food Lust People Love

Keto Halloween Eggy Spiders#SurndayFunday

What do you experience when you see spiders.. does your skin crawl or do you panic! But these edible keto eggy spiders are delight quick and easy to make. Having a Halloween party, you could even get your guests to help decorate and create these spidery snack.

Ingredients
6 large Eggs -  boiled
18 Black Olives
1 Teaspoon Chilly powder
Method

Peel and halve the boiled eggs lengthwise. If the eggs have been freshly boiled, allow them to cool first.
Cut all the black olives in half, lengthwise to form the bodies of the spiders. Cut some of the halves into semi-circular lengths, to form the spider legs. Arrange an olive half, with three legs either side on top of each egg half.
Sprinkle with chilly powder, serve, and enjoy the Halloween fun of your eggy spiders.

Labels: Egg, Black Olives, Sunday Funday, Halloween, Appetizer, Party pleasers, International Cuisine

Check the other Halloween Recipes
• Sneha's Recipe: Keto Halloween Eggy Spiders 
• A Day in the Life on the Farm: Pumpkin Deviled Eggs 
• Food Lust People Love: Roasted Pumpkin Gratin 
• Culinary Cam: Shrunken Head Apple Tart 
• Amy's Cooking Adventures: Spaghetti & Eyeballs 
• Our Good Life: Witches Brew Vodka Cocktail