If you’re looking for ideas for a Spanish tapas night, the following are fun tapas that you’ll enjoy making and serving. We’ve provided a varied list so your guests will enjoy a wide range of flavors and types of tapas.

There are many variations on tapas recipes (each of which could merit an entire blog post), but you’ll get the basic ideas of what is involved from these basic descriptions. For recipes, look up authentic and modified recipes online and check for reviews. It’s a good idea to test all tapas recipes before serving to a crowd or guests.

1. Tortillitas de Camarones

These shrimp fritters are fabulous. They hail from Andalusia, where the Spanish love to deep-fry their food. This tapas is easy to create since the ingredient list is small (shrimp, flat leaf parsley, olive oil, scallions, pimento, chickpea flour, salt) and the process is pretty simple. If you can serve these right out of the fryer, they are particularly good (but this is hard to pull off during a party unless you have someone dedicated to cooking and another person dedicated to serving during the party).

2. Costillas

These barbequed miniature ribs can be cooked on the barbeque or under a high heat grill. Some people use sherry in the recipe, but orange juice makes for a sweeter sauce.

3. Ceviche

While this appetizer is sometimes made with shrimp, the Spanish prefer to use a firm-fleshed fish such as sea bass, salmon, or halibut. It’s served cold (and looks lovely in a parfait glass) and is a refreshing combination of lime juice, tomatoes, avocadoes, olive oil, cilantro and chilies. The nice thing is the fact that you can make it ahead of time and serve it chilled while you are finishing up tapas that need to be served fresh and hot.

4. Stuffed Tomatoes

This is another appetizer you can make ahead of time and serve while attending to dishes that must be served immediately after cooking. Stuff tomatoes with a mixture of boiled eggs, mayonnaise, breadcrumbs, parsley and salt and pepper. This is refreshing yet rich at the same time.

5. Croqueta de Gambas

These shrimp croquets can be fried in the same oil you used to make your shrimp fritters. Croquets are popular in Spain; you’ll understand why after you taste these delicious delicacies. Combine minced shrimp with butter, milk, flour and tomato puree (and salt and pepper), roll the mixture in breadcrumbs and refrigerate overnight. Fry the croquets the next day and serve piping hot. Some people like to serve them with a sauce. Enjoy!

6. Brochetas de Gambas y Bacon

This shrimp and bacon tapas is easy to make and delicious to eat. Simple wrap large prawns in bacon, drizzle with oil and sprinkle with black pepper, and grill or pan fry them. Drench them with fresh lemon juice and serve immediately. You can do the prep work a couple hours in advance, cook them as guests arrive and serve immediately.

7. Gildas

This simple tapas is simply a skewer of a chili pepper (the Spanish usually use guindillas), an olive, and an anchovy. Delicious and easy!

8. Patatas Bravas

These fried potatoes are hot and spicy, and they will be a hit at your party! They’re delicious when served with brava sauce, which is tomato-based and spicy also. They’re easy to make and will be a favorite for certain!

9. Mejillones a la Vinagreta

These muscles are so delectable that you’ll have to serve an ample amount to satisfy your guests. You’ll steam the muscles and then dress the opened muscles with a vinaigrette made from olive oil, vinegar or lemon juice, minced peppers (green, red), parsley, onion, and salt.

10. Pa Amb Oli

This simple bread with olive oil is usually served in Majorcan and is a staple in tapas menus. Use rye bread and plenty of tomato and garlic in the olive oil for dipping.

Be sure to test recipes ahead of time until you’ve perfected your menu. Have fun!

About our Guest author:

Amanda Tradwick is a grant researcher and writer for CollegeGrants.org. She has a Bachelor’s degrees from the University of Delaware, and has recently finished research on scholarships &  grants and grants for masters degree.

Spanish paella is a spectacular dish with a rich history. It originates from a region of Spain called Valencia, which is in Eastern Spain. These days paella can be found in most Western countries, from the Americas to Europe, and it is especially popular in Spain. The recipe has expanded over the years, and now many different varieties of paella are passed off as authentic.

The most commonly accepted story of paella’s origins is that servants would take the leftovers from Moorish royal banquets and cook it up over open fires into delicious dishes they would take home to their families. The word “paella” may come from the Arab word “baqiyah”, which means “leftovers”.

However, another speculation is that the word “paella” is derived from a Latin word “patella”, which was a flat plate used for religious offerings made to gods.

One thing we know for sure is that paella gained popularity in the mid-nineteen hundreds when paella became a popular dish served to laborers. The workers would gather midday, combine leftovers with rice, and cook over an open fire. It is believed that most paella dishes at the time consisted of snails and whatever vegetables the workers could scrounge up, and meats like chicken or rabbit were only added for special occasions.

Today, paella is usually cooked over an open fire in a traditional paella pan. It can be made with rice, chicken, fish, shellfish, eel, rabbit, squid, artichokes, snails, beans, peppers, or any other variety of vegetables you’d like to add in Classic paella usually is made with rabbit, chicken, snails, beans, and artichokes. It is seasoned with saffron, amongst other spices. If you order paella outside of Spain, you will probably be served a dish of rice, chicken, and seafood.

When cooking paella, it’s best to use a large, flat pan that is open and has handles on either side for easy handling. You’ll need to make an open fire for authentic taste, and you’ll want to try for an even heat. You’ll want to brown the meat while the fire is at its peak, and then let the dish simmer as the fire dies down. You’ll add the seafood last, since it only needs to cook for a short time. Be sure to use medium grain rice (as this soaks up liquid better than long grain rice) and buy high quality saffron for best results.

Guest Post by Heather Green

Bio:Born and raised in North Carolina, Heather Green has worked as a fashion and beauty consultant as well as freelancing for various wedding, fashion, and health publications. She currently acts as the resident blogger for Online Nursing Degrees where she’s been researching rn to bsn programs as well as her online healthcare administration degree.

1. “When you say it’s time for dinner, everyone runs for the car.”

2. You have the numbers of the local take-out/delivery places programmed into speed-dial!

3. The local (pizza) delivery service place knows you by the sound of your voice and no longer asks for your address!

4. You have Cheerios for dinner and Frosted Cheerios for dessert.

5. Your definition of fresh parmesan cheese is the first few shakes out of the newly-opened green can

6. You think pesto is what a magician yells to get a rabbit out of a hat

7. A family meal together is sitting in the car in the McDonald’s parking lot.

8. When you open your refrigerator and something inside asks you to turn out the light…

9. When Swanson’s are for everyday and you are saving the Stoufer’s for company.

10. You open the refrigerator door more than three times in 30 minutes, hoping that something new will appear by magic.

This is a nice one pot meal with few steps. I used Lamb necks but you can use any inexpensive stew type cut of meat, spare ribs or lamb shanks would be other great substitutes in this recipe.

Ingredients:

• 4 tbsp vegetable oil
• 3-4 lb. lamb necks
• 1 large Spanish onion
• 2 celery stalks
• 2 large carrots
• 1 head of garlic
• 1 jalapeno
• 1 bottle of Sangria
• 4 cups beef stock (can substitute with vegetable or chicken stock)
• 1 tbsp butter

Directions:

1. Preheat oven 325*F
2. Add 2 tbsp to oil to heavy bottom pot. Season meat well and brown on all sides, remove and set aside.
3. Add remaining oil to pot and saute all the vegetables. Deglaze the pan with the Sangria.
4. Return the meat to the pot, and add the stock. Cover a place in oven for 2 1/2 hours.
5. Remove the meat from pot and set aside to a warm place. Strain all vegetables and reserve the liquid.
6. Reduce the sauce to half the volume. Add the butter and pour over the meat.

Guest post By Jenni Sunde

Whether or not you should hire a personal chef is largely dependent on your finances.  If you can afford to do so, then having a personal chef can be a great benefit both to your health and your quality of life. In this day and age most of us work full time jobs, on top of caring for our kids and keeping up with the housework. A personal chef normally has many clients, and usually serves one per day, providing meals for the week that can be frozen or stored in the fridge. For busy people, having meals prepared by someone else can be a lifesaver. A personal chef is also a great solution for someone who is disabled or elderly and has trouble going to the store for groceries on their own.

Before deciding if a personal chef is right for you, there are a few things you should take into account:

Your Weekly Budget: Calculate what you are willing to pay for food per week. When coming up with a number, keep in mind the normal cost of groceries you would spend if you were to prepare your own meals. This will help you determine if a personal chef is a good idea for you and your family. Be sure to include factors like time and preparation in your decision as well. After all, time is money!

Know What You Want: Some personal chefs make meals for you to stock in your fridge. Others cook on site using their own pots and pans. Decide which is better for you and your schedule.

Do Your Research: To get the best personal chef, ask friends and family for references, and read online reviews. There are many sites you can use to find a personal chef, such as personalchef.com. When hiring, it is also important to ask for references.

Discuss Your Likes and Dislikes: If you are allergic to shellfish, for example, make sure that your personal chef is aware of this. Ask for a sample menu, to see if the chef can prepare the kind of food that you want. If you are a vegetarian, you may want a chef that is specifically trained in this kind of cooking.

Find a Chef You Like: In addition to being able to cook great meals, you should hire a personal chef that you can easily communicate with, and who is friendly. After all, meal preparation is a personal thing. You should like the person that is going to become an integral part of your home life.

Certification and Insurance: The Certified Personal Chef designation was created in 1996 as a way to gain credibility in the profession. If you are hiring a personal chef, ask whether or not they are certified or working toward certification. It’s also a good idea to find a chef that is insured, in case they cause an injury to you or one of your family members.

If you are thinking about hiring a personal chef, it pays to do your homework. Once you have found the right chef, however, your life will be a lot less stressful!

About the author: Jenni Sunde is a freelance fashion writer and pop culture junkie. Jenni specializes in all things lifestyle-related. From home and design to health and beauty. With her love of art and all things beautiful, she delights in sharing her sense of style from her life to your computer monitor. Her title pegs her as an editor at a website that specializes in providing people with car insurance quotes, but her passion leads her into writing with a little more substance and a lot more heart.

Whether you currently work in the food industry or if you’re pursuing a career in the culinary field, (or even if you simply have a knack for experimenting in the kitchen), publishing your own cookbook may sound like a dream come true.

And of course with every dream comes a set of realities that you must seriously consider before you decide to write your own cookbook. But if you do the proper research beforehand, and you have the right combination of knowledge and skill when it comes to creating your own dishes, then your future cookbook could be a recipe for success.

Here are some of the many pros and cons to consider before writing a cookbook:

PROS
It opens the doors to creativity
Realistically your cookbook should have a “hook” or be directed at a specific audience in order for it to be successful. (But if you’re already exceptionally talented in the kitchen then this shouldn’t be a worry for you).

So whether you have an obsession with cilantro, or if you have a passion for making healthy, fat-free desserts, then there will most certainly be a place for you in the cookbooking industry.

It’s fun and easy
If you love to spend your time creating your own delicious and exciting recipes, then writing a cookbook should be relatively easy. Who wouldn’t want to spend their days (and nights) at home cooking up recipes to record for other people to try?

Writing your own cookbook also allows you to have a flexible time schedule, so you don’t have to worry about commuting to a typical 9 to 5 job just to pay the bills.

Publicity
If you work as a chef and/or you own your own restaurant, writing your own cookbook is a great way to promote your company or even spruce up your resume. You could write about signature dishes that can only be found at your restaurant, or you could even make up new recipes to include in your restaurant’s menu as well.

Getting an advance
If you manage to pitch your cookbook idea to a publisher and they agree to publish your book, then they may give you an advance upfront so you can live off the funds while you work on your cookbook.

You’re doing something you love
If you’re already seriously considering writing a cookbook, it probably means you have a serious passion for food. So what better way to spend your day than creating, writing, mixing, and evaluating recipes to put in a book for others to enjoy?

CONS
Getting published
Whipping up your own delicious recipes may be all fun and games, but it’s finding someone who is willing to publish your book that is the hard part. Even after the book is published there is still a lot of work that needs to be done in terms of promotion as well.

Before you start your cookbook you should be scouting out potential publishers who will be interested in publishing your cookbook. Because of this, you should be spending a great deal of time on your proposal to outline your idea of the cookbook so the publisher gets a general idea of what it will be about. This can be an extremely daunting task, and you may have to go through a lot of “no” responses before you get one “yes” response.

You need to spend money to make money
It may be a good idea to seriously consider hiring an agent, ghost writer, and photographer to help you work on your cookbook, which can put quite a dent in your wallet if you’re not prepared financially. Most writers, photographers, and agents will either take a percentage of the advance and share in future royalties, or they will ask to be paid a flat free up front. Either way it’s extremely important to budget out these factors before you start writing your cookbook.

…But will you make money?
If you’re hoping to self-publish your book without any help from publishers, then you have to make sure you have enough money in the bank to survive off of while you work on your cookbook. Even if you end up finding a publisher who gives you a money advance while you work on your book, if it doesn’t sell then it means you did all your work for nothing. Sure it’s depressing, but this is a factor you must seriously consider before you start writing your own cookbook.

Bio: Alexis Bonari is currently a resident blogger at College Scholarships, where recently she’s been researching dance scholarship programs as well as scholarships for MS students. Whenever this WAHM gets some free time she enjoys doing yoga, cooking with the freshest organic in-season fare, and practicing the art of coupon clipping.

I love bread and better yet, whole wheat bread, especially when it comes right out of the oven. It doesn’t last around my house very long. It is not something I make on a regular bases, but this is a simple quick bread you can make any time in the week.

Ingredients:

• 3 1/2 cups whole wheat flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 12 oz. beer
• 1 egg, beaten

Directions:

1. Pre-heat oven 375*F
2. Place all in dry ingredients in a bowl and mix well.
3. Pour and mix the beer into the dry ingredients.
4. Brush the bread with egg wash.
5. Bake for 45 minutes.

Hummus is a simple, nutritious, and tasty snack. You can serve with with any whole grain chip, cracker or spread it on your sandwich in place of any other condiment.

Ingredients:

• 1-15oz. can chickpeas (garbanzo)
• 2 cloves garlic
• 1/3 cup Tahini
• 1/4 cup water
• 1 tsp cayenne pepper
• 1 lemon, zest & juice
• salt
• 1/4 olive oil

Directions:

Place all the ingredients in a food processor except the olive oil. Blend well and slowly add the olive oil, salt to taste.

Why Buy Local?
Shopping locally has become very popular these days, with many arguing for its environmental and economic benefits. Farmers markets, cooperatives, community gardens, and local businesses are all great options for buying groceries locally.

But why should you eat local? What benefits does it have for you?

The Food Tastes Better
Food that is locally grown is in season. Sometimes, farmers can use greenhouses to grow foods out of season. However, most farmers markets will restrict the produce to those that are grown in season. That means that any food you are buying will have been grown without artificial means and will have been harvested recently – maybe even as recently as the previous day. Food that is fresh has a more full flavor.

Eating food in season also means that you are getting more variety in your diet. If you only eat tomatoes in season, you can’t eat them on your salad every day. That means you have to try different toppings, which exposes you to a greater variety of nutrients and minerals.

It’s Better for You
Food that is grown locally does not have to be treated with as many chemicals. If your strawberries had to be flown in half way across the country, those strawberries had to be treated with chemicals to ripen on the trip and to preserve their freshness. Locally grown strawberries don’t require such treatment. In addition, many foods that are grown locally by small farmers are either organically grown or are treated with fewer chemicals. That means that you are ingesting fewer of those harmful chemicals, which is better for your overall health.

It’s Better for the Environment
Buying food locally means that it doesn’t have to be flown or driven half way across the country or, worse, from out of the country. This helps to conserve fossil fuels, as well as resources such as labor and packaging.

It Supports the Local Economy
When you buy food that has been shipped in from another city or country, you are supporting the citizens in that city or country. Any money you spend in your own municipality directly supports local programming such as education, health care, and social services through the taxes that you and the business owner pay. You are also supporting local jobs – which is especially important as unemployment continues to be high.

Buying locally also means that you are supporting local farms, which are often small and do not get as much federal support as large, industrial farms. Smaller farms typically do not grow as many of the large commodity crops like corn and soy either.

Sense of Community
Buying locally allows you to get to know the farmers who grow your food and to learn more about the source of your food. Rather than a simple cash transaction, you turn your shopping into an experience that benefits you and your community. It also helps you learn to be a more conscientious shopper and eater – allowing you to learn more about the agricultural process and the impact your purchases make.

Bio: Lisa Shoreland is currently a resident blogger at Go College, where recently she’s been researching study abroad programs as well as chemical engineering scholarships. In her spare time, she enjoys creative writing, practicing martial arts, and taking weekend trips.

This is a real simple Butternut Squash & Black Bean Chili that will satisfy you and your family. It is also vegetarian, but carnivores will enjoy it to.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 celery stalks, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 1 jalapeno, seeds removed, diced
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 1/2 cup dry white wine
• 4 cups butternut squash, cut into small cubes
• 1 15 oz. can diced tomatoes
• 2 cups vegetable stock
• 1 15 oz. can black beans, drained & rinsed
• 1 lemon, zest and juice
• salt & pepper to taste
• cilantro & sour cream for garnish

Instructions:

1. Add olive oil to medium-high heat pan. Saute onions until translucent. Add celery poblano pepper, garlic, jalapeno, and spices cook 5-minutes. Deglaze the pan with the white wine till almost all the wine is absorbed.
2. Add butternut squash, tomatoes and stock. Cover and lower to simmer. Cook for approximately 30-minutes till squash is tender. Mash some of the squash to thicken the sauce. Add black beans and cook another 5-minutes just to heat the beans.
3. Finish of with lemon zest and the juice of the lemon.  Serve with a garnish of sour cream and cilantro.