Beyond how delicious this dip is, I love the fact that it can be served immediately without having to wait around for flavors to meld or the texture to set. That means you can whip up a bowl in just five minutes flat, right as guests are walking through the door! Easy tip: You can serve it chunky (unblended), or blend it for a minute to make it creamy. Either way is delicious!

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As a kid, a bowl of vanilla ice cream felt like magic on quiet afternoons, especially when someone drizzled warm homemade chocolate syrup over the top, the glossy ribbons melting into soft swirls. Pink sprinkles scattered like tiny confetti made it feel extra special, as if dessert itself was celebrating something secret and joyful. The first bite was always the best — warm and cold together, sweet and comforting — a small moment that turned an ordinary day into something cozy and unforgettable.

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Chocolate seems to be the ultimate expression of love on Valentine’s Day when it comes to sweet treats. So, in the spirit of romance, I’m sharing my decadent white chocolate molten lava cake, baked in individual ramekins for an unforgettable night in! And since you can prepare them up to two days ahead to bake fresh, you can spend less time in the kitchen and more time with your love!

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If you want to know a little secret to making the best blueberry scones recipe, it’s in the clever little tricks, like freezing grated butter and folding the dough, which create those amazing, airy layers inside. Instead of buttermilk, I’ve made these blueberry scones with sour cream – making every bite incredibly tender and full of rich flavor. 

And honestly, that luxurious vanilla bean glaze? It’s so good you’ll want to eat it with a spoon! This recipe has been on the blog since 2013.

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The magic of this dish lies in its layered heat – the shrimp first rests in a spicy marinade, then finishes in a pan with a second hit of chili paste that’s used to build the mouth-watering sauce. 

It’s this effortless yet sophisticated technique that makes this recipe a real gem – simple and fast enough for a busy weeknight with the family, yet perfectly elegant for celebrating special occasions like a festive Christmas Eve supper, a sparkling New Year’s Eve party, or Game Day gathering!

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Wondering what to serve with clam chowder? From crispy, savory biscuits to bright, refreshing salads, we’ve rounded up 30 of the absolute best sides to make your next chowder a complete success!

What to Eat with Clam Chowder

The best sides for clam chowder enhance its cozy, savory flavor without overpowering it. You’ll want something to soak up the creamy broth, a crisp, fresh element to cut through the richness, and a few savory bites to round out the meal. 

The post What to Serve with Clam Chowder (30 Best Sides) appeared first on Reluctant Entertainer.

If you love a good dessert mashup, wait until you try this tiramisu brownies recipe! The brownie base is intensely fudgy and enriched with instant espresso powder, mirroring the coffee-soaked ladyfingers of a classic tiramisu. 

I’ve topped these brownies with tangy mascarpone cheese that’s whipped with heavy cream and flavored with a hint of espresso. This simple yet sophisticated cream topping replicates the iconic mascarpone layer of tiramisu, providing a light and refreshing contrast to the dense and fudgy chocolate bars beneath. A final dusting of cocoa powder completes these tiramisu-inspired brownies – perfect as a standalone dessert or with a scoop of vanilla ice cream.

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The key to these charcuterie nachos is to start with sturdy, kettle-cooked potato chips which support the generous layers of toppings without getting soggy. While I love presenting these Italian nachos on a large serving platter, they also make a fantastic centerpiece on a big board.

Surround them with other spooky finger foods, like these Jalapeno Popper Mummies, for a monstrously delicious feast that will keep your guests coming back for more. 

What are Italian nachos?

These Italian nachos are a creative and delicious holiday snack or appetizer – perfect for your Halloween parties and other social gatherings! They start with a base of sturdy, cheesy potato chips and then get loaded with Italian meats (like salami and prosciutto), rich burrata cheese, onion jam, and olives. 

A final drizzle of hot honey, a sprinkle of very finely grated Parmesan and fresh basil create a perfect balance of sweet, spicy, and savory flavors in every bite that’s truly irresistible!

Ingredients needed to make this Italian nachos recipe

• Potato chips: We use 1 pound of Kettle Black Pink Salt potato chips which are sturdy enough to withstand the heat from the oven and the weight of the toppings. 
• Grated mixed cheese: We enjoy a mix of Monterey Jack and Cheddar cheeses. A pack of finely shredded 4-cheese Mexican blend always has a great variety of cheese!
• Salami: A combination of pepper coated dry salami (thinly sliced) and Italian dry salami (cut into triangles). 
• Prosciutto: Thinly sliced and added in little clumps.
• Pitted mixed olives: Drained and chopped. We use the Delallo brand, but you could use a different brand. 
• Caramelized onion jam: We buy the Davina brand. It’s also possible to use this homemade Bacon Onion Jam.  
• Burrata with Black Truffles: We buy the Bel Gioioso brand. 
• Fresh basil: Finely chopped and sprinkled lightly over the assembled nachos just before serving.  
• Hot honey: Drizzled over the top of the assembled charcuterie nachos. We love to use Mike’s Hot Honey. Regular honey can be used if you don’t enjoy honey infused with chilies. 
• Parmesan cheese: Finely grated over the nachos just before serving. 

How do you make Italian nachos? 

Prepare the cheesy chip base:

1. Preheat the oven to BROIL and move the rack to the top position.
2. Spread out the chips on a large baking tray or oven-proof large plate.
3. Sprinkle with the finely shredded mixed cheese. 
4. Place the tray of chips in the oven and broil on high until the cheese is melted, about 30 seconds to 1 minute. Stand there and WATCH that the chips do not burn.

Add the toppings:

1. Remove the tray from the oven and layer the salami and prosciutto on top of the chips. 
2. Next, distribute the chopped olives.

1. Add spoonful’s of the jam, spreading it a little (without breaking any chips).
2. Drain the burrata and then break the ball into small pieces, spreading it on top of the nachos.

Garnish and serve:

1. Drizzle the hot honey over the top of the nachos and finely grate the Parmesan over. 
2. Sprinkle the charcuterie nachos with freshly chopped basil and enjoy!

Serving

Once assembled, serve these charcuterie nachos immediately for the best flavor and texture. 

Serve them as is for a delicious holiday party snack or appetizer, or add them to a charcuterie board, surrounded by sliced apples, clumps of grapes, hot peppers, sliced pears, toasted or candied nuts, and anything else that you love to snack on! 

Check out this Fall Charcuterie Board and Thanksgiving Charcuterie Board for more ideas of the types of finger foods you can add to your board. 

Get the party started with refreshing cocktails served alongside your favorite holiday snacks and appetizers, such asCranberry Kir Royale Holiday Drink, Pear Martini Cocktail, or Holiday Sangria. 

Sandy’s tips and substitutions:

• Avoid an overly soggy topping: Make sure to properly drain your olives and burrata. If you don’t, excess liquid can create a soggy topping which will quickly soften the crunchy Kettle chips. 
• Storage: These Italian nachos are meant to be eaten immediately as the crunchy chips will quickly soften from the moist toppings. Leftover fresh toppings should be stored in separate airtight containers in the fridge and used up within 1-2 days.  
• Type of chips: It’s important to use sturdy potato chips when making classic nachos so that they retain their structure under the weight of the toppings and can withstand some heat from the oven. We buy a big bag at Costco.
• Switch up the toppings: Add your favorite toppings to these charcuterie nachos. Crispy pieces of bacon, sliced or diced red bell peppers, shredded mozzarella, halved cherry tomatoes, and red onion are all great options. 

• When serving on a charcuterie board: When serving these Italian nachos on a charcuterie board, we like to position a potholder in the center of a board and place the prepared nachos on top of the potholder to prevent any damage to the board. 
• For added convenience: Buy the Beretta Antipasto pack from Costco. It has 3 types of salami with prosciutto which is likely to also save you money compared to buying these individually. 
• Double the recipe for a large party!

More nacho ideas you’ll love for entertaining

• Strawberry Vegetarian Nachos
• The Best Nacho Recipe
• Game Night Baked Nacho Board
• Banana Split Honeycrisp Apple Nachos

Print

Italian Nachos

Make these spooktacular Italian Nachos in less than 10 minutes, served on a large platter or big board as an easy and delicious holiday appetizer!

Course Appetizer

Cuisine Italian

Prep Time 9 minutes minutes

Cook Time 1 minute minute

Total Time 10 minutes minutes

Servings 10

Calories 467kcal

Author Sandy Coughlin

Equipment

• large platter that is oven proof

Ingredients

• 1 pound Bag of Kettle Black Pink Salt Potato Chips sturdy chips
• 1 cup finely grated mixed cheese we use a mix of Monterey Jack and Cheddar cheeses
• 4 oz Pepper coated dry salami thinly sliced
• 4 oz Italian dry salami cut in triangles
• 4 oz Prosciutto thinly sliced, added in little clumps
• ½ cup pitted mixed olives chopped (we use Delallo brand), drained
• 4 oz Caramelized onion jam we buy Davina brand
• 4 oz Burrata with Black Truffles we buy Bel Gioioso brand
• A handful of fresh basil finely chopped
• Hot honey we use Mike’s Hot Honey
• 3 Tbsp Parmesan cheese finely grated

Instructions

• Preheat oven to BROIL. Move the rack up to the top position.
• On a large baking tray or oven-proof large plate, spread out the Kettle chips to make a base for the nachos. Make sure the chips are sturdy!
• Sprinkle with the finely shredded mixed cheese. Place in the oven and broil on high until the cheese is melted, about 30 seconds to 1 minute.
• Remove from the oven and layer on top of the chips, the salami and prosciutto. Next, distribute the chopped olives.
• Add small spoonfuls of the Caramelized Onion Jam, spreading it a little (without breaking any chips).
• Drain the burrata and then tear the ball into small pieces, spreading it on top of the nachos.
• Drizzle the hot honey over the top of the nachos and grate fresh Parmesan cheese on top (the finer the better).
• Sprinkle with fresh chopped basil.
• Serve and enjoy!

Nutrition

Calories: 467kcal | Carbohydrates: 25g | Protein: 15g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 1024mg | Potassium: 666mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 209IU | Vitamin C: 10mg | Calcium: 179mg | Iron: 1mg

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If you’ve never made jam before, you might be surprised at just how simple it is, requiring just one skillet and about 40 minutes from start to finish. Once the bacon is crispy and the onions caramelized, the rest of the process for this bacon onion jam recipe is largely hands-off, as the jam simmers gently into a thick, glossy spread. 

This bacon onion jam goes way beyond just a basic burger condiment! Keep a jar of it in your fridge as your new secret weapon for elevating everything from a weekday grilled cheese to an impressive holiday appetizer platter. It stores beautifully and can easily be doubled – because we know you’ll need more!

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This orange juice salad dressing brings back memories of my mom freezing concentrated orange juice as a convenient way to make the base of this dressing while adding loads of sweet and tangy orange flavor. That and making Orange Julius drinks! It’s truly genius and a little recipe hack that I’ve gladly adopted – a perfect pairing for other green salads!

Make this vibrant salad dressing with orange juice ahead and store it in the fridge, ready to toss in a freshly assembled orange salad or drizzled over roasted veggies. 

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