This dish is perfect for serving at parties or gatherings, as it’s easy to make and always a crowd-pleaser. It’s also a great option for a quick and satisfying snack or light meal.

Overall, fried feta with honey is a delicious and versatile dish that can be served on many occasions, from casual get-togethers to more formal events.

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Watch Chef Yadira prepare Carimañolas on her YouTube channel.

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When making smoked chicken lollipops, take the time to lollipop the drumsticks carefully and safely. Use a sharp knife and, starting just above the knuckle of each drumstick, cut through the skin only, making a clean cut around the bone but not marking or cutting into it. Pull the skin up until it resembles a lollipop. Apply the rub, cover, and let the lollipops marinate in the refrigerator for at least hour or, preferably, overnight.

Before cooking the lollipops, you’ll want to get your smoker to a good temperature, probably about 121°C (250° F). For fuel, I use a 50/25/25 mix of hickory, applewood, and charcoal pellets.

Whenever I do a spicy dish or anything with a kick, I like to accompany it with a cooling yogurt sauce, like cilantro-lime raita. It’s so easy – combine all the ingredients in a bowl, mix well, and put into the fridge. Serve the smoked chicken lollipops with the sauce on the side.

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This recipe is adapted from the blog Pardon Your French.

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Make the two dressings ahead of time. The great thing about these is the recipes leave extra for later meals. For example, I made a creamy shrimp salad with poached shrimp and the Goddess dressing.  My youngest kiddo likes to dip veggies in it and also uses it for a sandwich spread.

The pickled daikon, which is optional for the salad, needs to be made a day or two in advance. I fell in love with this daikon when my son brought home some Korean fried chicken, which had pickled daikon on the side.  I get my daikon from a nearby large Asian market. As with the dressings, I always make extra so I have some on hand for later meals during the week.

The recipe for smoked salmon salad and avocado toast serves two, but is easily multiplied.

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Serve puff pastry pinwheels as an appetizer, snack, or part of a brunch or lunch. For a vegetarian option, substitute sliced grilled eggplant and roasted peppers for the meats. With so many options, you’ll always be ready to make puff pastry pinwheels on short notice.

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Start with the basic yolks mashed with a little Dijon mustard and bought mayonnaise, and then pick a main additive. Think minced shrimp, tuna, gorgonzola cheese, mashed avocado and minced jalapeño, deviled ham (double deviled), minced crispy bacon, smoked salmon, pimento cheese.

Then coordinate spices, herbs and garnishes accordingly.

Perhaps a section of fresh fig and a piece of walnut with the gorgonzola.
Or crushed blue taco chips on the avocado. A tiny triangle of Swiss cheese and a strip of gherkin with the ham. A tiny slice of a tiny tomato and a shard of romaine lettuce with the bacon (for a BLT deviled egg). Salmon roe on the smoked salmon, or a diamond of pimento on the pimento cheese. Minced parsley or cilantro, snipped chives, shredded basil, sweet, hot or smoked paprika, a sprinkle of “Everything But the Bagel®,” Jane’s Crazy® salt — you get the idea, run with it.

The deviled part may go back to Ancient Rome, but in the late 18 th and early 19 th century.  “Deviled” food items usually implied that they were made with spicy (as in hot) ingredients. If they were ‘hot as hell’ well then the devil must be involved. The association with the devil was firmly embedded in the mind of the consumer when Underwood trademarked the little pitchfork wielding, pointy-tailed devil for their Underwood Deviled Ham® in 1870.

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