Archive for the 'Appetizer' Category

Kale Chips & Other Healthy Snacks for the New Year

Published on January 9, 2012 in Appetizer, Healthy Lifestyle and Vegetarian. 1 Comment

Happy New Year! As we throw ourselves into yet another year of resolutions, here are a few healthy snacks to keep your energy up and your pant size down.

Kale chips are perfect for lazy days, movie marathons and Sunday football. They’re fast, easy and healthy to boot. With a crisp similar to potato chips, these antioxidant-rich snacks will give you the salty, crunchy effect you crave without the grease, carbs and fat.

Kale Chips:

Ingredients:

  • 1 bunch kale; washed & dried
  • Non-stick cooking spray or EVOO in an oil mister
  • Fine/sea salt

Directions:

  1. Pre-heat the oven to 350 degrees.
  2. Spray non-stick cooking spray or mist EVOO on a cookie sheet.
  3. Rip kale into smaller piece and lay on cookie sheet; top with more cooking spray/mist with EVOO. Be careful not to overly soak, or else the chips won’t crisp up.
  4. Sprinkle kale lightly with salt.
  5. Bake for 15 minutes or until kale is lightly crisp.

 

More healthy snacks:

  • Apple slices sprinkled with cinnamon
  • Hummus and veggies
  • String cheese
  • Almonds
  • Hard boiled egg
  • Sliced tomatoes & cucumber spears w/ feta or light S&P
  • Apple, banana, orange
  • Edamame; 1/2 cup w/ shells (I buy frozen bags of these for easy snacking. Heat in microwave for 20-30 seconds)
  • Strawberries & nutella yogurt dip; 1 cup strawberries dipped in 1 tablespoon nutella mixed with 2 1/2 tablespoons plain Greek yogurt

 

Jalapeno & Cheese Cornbread

Published on November 14, 2011 in Appetizer, Bread and Eat the Enemy. 0 Comments

 

Sunday football food in a flash! These semi-homemade jalapeno and cheddar cornbread squares were made as part of the ‘Eat the Enemy Challenge’ (which I hate to admit is failing miserably) when the Patriots played the Dallas Cowboys. A perfect sweet/spicy/cheesey accompaniment to some delicious Texas-sized grilled steaks. No kidding, these things were the size of my head.

Prep one box of Jiffy Corn Muffin Mix according to the directions and add 1 1/2 tablespoons of finely diced jalapeno. Remember, it’s the ribs, followed by the seeds that are the hottest, so include/remove according to your taste. Add a little over 1/2 cup of shredded extra sharp cheddar cheese. Mix to combine all of the ingredients. Pour the batter into an 8×8 or 9×9 pan and bake in a pre-heated oven for the amount of time directed on the box. In the last 15 min of cooking, sprinkle 1/2 cup of shredded extra sharp cheddar cheese and continue baking (I didn’t add extra cheese for the pictures in this post).

Cool the cornbread and cut into squares.

Bon appetit!

 

 

Eat the Enemy: Update

Published on October 12, 2011 in Appetizer and Eat the Enemy. 0 Comments

So the Pats play pretty much every Sunday – did you know that? Perhaps I should have thought more about how this ‘Eat the Enemy’ challenge was going to fit into my already packed schedule ;) . Ok, new plan – I’ll give you a recap of the dishes I’ve made and suggestions for the upcoming games in the season. This way we can all share our results on Monday. Sound good?

Back in September (yikes), the Pats played the San Diego Chargers and came up winning right alongside my whipped guacamole and California fig jam crostinis. I had planned to add some prosciutto to those crostinis, but just couldn’t get it done (anyone that’s gone to the grocery store on a football Sunday and tried waiting in line at the deli knows what I’m talking about…) They were delicious regardless :) . The mix of the sweet fig jam and tangy Gorgonzola cheese is tasty and light.

Whipped Guacamole

Ingredients:

  • 2 ripe avocados, peeled and pits removed
  • 1 clove garlic, minced
  • 1 small bunch cilantro
  • Juice of 1 lime
  • S&P

Directions:

  1. Add all of the ingredients into a mini food processor (you might need to do this in batches), and blend until well combined.
  2. Serve with tortilla chips.

 

Fig Jam & Gorgonzola Crostini

Ingredients:

  • 1 French baguette, sliced into rounds
  • 1 jar California fig jam
  • Crumbled gorgonzola cheese

Directions:

  1. Pre-heat the oven to 350 degrees and place the baguette rounds on baking sheet sprayed with non-stick cooking spray.
  2. Toast the baguette rounds in the oven for 7 min or until lightly browned. Be careful not to burn!
  3. Once the rounds have cooled, spread on 1 ½ teaspoons fig jam and top with 1 teaspoon crumbled gorgonzola cheese.
  4. Put back into the oven for 5-10 min, or until the cheese is slightly melted.
  5. Cool and enjoy.

 

The last Sunday of September the Patriots faced off with the Buffalo Bills – the go-to dish? My Buffalo Chicken Cheese Dip of course. This time I halved the recipe, serving up the perfect amount for four people (and preventing the weekly food coma).

 

The first Sunday of October I took a ‘bye’ week from the Eat the Enemy Challenge and watched to great college friends get hitched :) . The wedding was beautiful and we had absolute blast at the reception. Congrats Jackie & JoJo – hope you’re enjoying Italy!

 

Last Sunday I ventured out to Whiskey Priest in Southie to watch the Pats defeat the Jets. My plan was to dish up some cheesecake or New York style pizza, but I just couldn’t pass up some drinks with two of my favorite people :) .

 

Now on to the rest of the season. Below are the game dates and opponents through the end of 2011. Feel free to take the suggestions for Eat the Enemy dishes, or share new ones in the comments.

  • 10/16 Dallas Cowboys – Pulled pork sandwiches; cornbread; chili
  • 10/30 Pittsburgh Steelers – Italian wedding soup
  • 11/6 New York Giants – Cheesecake (or cheesecake bites); soft pretzels
  • 11/13 New York Jets – Hot dogs (Nathan’s); black & white cookies
  • 11/21 (Monday) Kansas City Chiefs – BBQ
  • 11/27 Philadelphia Eagles – Philly cheesestakes
  • 12/4 Indianapolis Colts – Hoosier ‘Sugar’ Pie: http://www.foodnetwork.com/recipes/paula-deen/mae-dawsons-hoosier-sugar-cream-pie-recipe/index.html
  • 12/11 Washington Redskins – Apple bundt cake
  • 12/18 Denver Broncos – Cowboy cookies

I have plans to stay put on Sunday, so there just may be some Texas-style dishes here on Monday.

Bon appetit!

-Christina

Roasted Potatoes with Herbed Cream Dipping Sauce

Published on September 16, 2011 in Appetizer, Quick & Easy, Side Dish and Vegetarian. 0 Comments

Happy Friday!  And a very cool one at that.  Fall is definitely coming, with temps at a high of 65 this weekend.  Brrr.

I’ve got a quick and ridiculously easy recipe for you this morning: Roasted Potatoes with an Herbed Cream Dipping Sauce.  Roasted potatoes are a go-to staple for last minute meals; they’re easy and delicious (but let’s be honest, anything that’s even close to tasting like a French fry is delicious).  The real star here is the herbed cream dipping sauce.  It’s similar to sour cream, herbed veggie dip, etc. but MUCH healthier.  I pair it with roasted potatoes, vegetable crudités, chips, fish and chicken.  The dip makes an appearance at least once a week in my house so I always have the ingredients on hand.  At the beginning of the summer my mom gave me a planter filled with all sorts of herbs, but you can really use whatever herbs you have (although, I would stay away from rosemary).

Give the dipping sauce/dip a go this Sunday for football – your guests will have no idea it’s actually healthy for them :) .  On that note, the Pats are set to play the San Diego Chargers on Sunday and I’m making guacamole and crostini with California fig jam, prosciutto and gorgonzola cheese for my Eat the Enemy challenge.  Stay tuned for the recipes on Monday!

Roast Potatoes with Herbed Cream Dipping Sauce

Ingredients:

Roasted Potatoes:

  • Small –med red or fingerling potatoes
  • Garlic salt
  • Cracked black pepper
  • Olive oil

Herbed Cream Dipping Sauce:

  • 2 small containers plain Greek yogurt
  • 1/3 cup finely chopped mixed herbs (basil, chives, mint, thyme, etc.)
  • Garlic salt
  • Black pepper
  • 1 teaspoon fresh lemon juice (more to taste)

 

Directions:

  1. Preheat the oven to 465 degrees.
  2. Cut the potatoes into two inch cuts and place on a baking sheet
  3. Drizzle the potatoes with olive oil, garlic salt and freshly ground cracked pepper.
  4. Toss the potatoes to coat and bake for 20-30 minutes, until easily pierced by a fork.
  5. Meanwhile, in a small bowl, mix the Greek yogurt, herbs, lemon juice, garlic salt and pepper.
  6. Mix and refrigerate until ready to serve (allows the flavors to meld).
  7. Serve the warm potatoes with the cool dipping sauce.

Bon appetit!

-Christina

Fourth of July Crowd Pleasers

Published on July 1, 2011 in Appetizer, Chicken, Dessert, Holiday, Salad, Seafood and Soup. 1 Comment

It’s almost time to set off those fireworks!  The 4th is by far one of my favorite holidays – there’ nothing like the smell of the grill, warm sunshine on my skin and being surrounded by family and friends.  I’ll be bopping around this weekend – cooking (of course) and hoping to get in a little beach time as well.
With BBQ’s and parties right around the corner, I’ve put together a tasty compilation of celebratory treats.   What are you up to for the holiday?  Any special dishes you’re planning to make?

Enjoy!

 

 

 

 

 

 

 

 

 

 

Appetizers:

Grilled Pineapple & Mango Salsa

Hummus with Veggie Crudites

Pineapple Guacamole

 

 

 

 

 

 

 

 

 

Salads:

Watermelon, Feta & Mint Salad

Carrot & Black Bean Salad with Mint & Feta

Sauteed Shrimp & Corn Salad

Blueberry Pecan Salad

 

 

 

 

 

 

 

 

 

Mains:

Honey Lime Chicken

Mediterranean Haddock in Parchment

Greek Chicken Burgers with Tzatziki Sauce

Caprese Baked Chicken

Roasted Tomato Basil Soup

 

 

 

 

 

 

 

 

 

 

Desserts:

Peach Cobbler

Monkey Bars

S’mores Cheesecake Bars

 

Happy 4th!

-Christina

Super Bowl Snacks: The Ultimate Line-Up

Published on February 4, 2011 in Appetizer, Chicken, Holiday and Vegetarian. 2 Comments

LET’S GET READY TO RUMBLE!!!! With T-minus 2 days ’till kick-off, it’s time to plan your Super Bowl food line-up.  If high school cheering taught me anything, it’s to B-E aggressive, push ‘em back and W-I-N! So be so aggressive with your food that you have to push ‘em back from the table to watch the game and everyone will W-I-N :) .  Too much of a stretch?  Well, it’s Friday – throw me a bone ;) .

If you’re looking for some game day classics and you’re stuck at chips and dip, I’ve compiled a few favorites that are sure to be a TOUCHDOWN at any Superbowl party.

Turkey Chili

Grilled Pineapple & Mango Salsa

Buffalo Chicken Cheese Dip

Rosemary White Bean Dip

Eggplant Fries

De-fense is the best offense, so plan early and hit up the supermarket for your ingredients before Sunday – it’s sure to be a mob scene.  Best of luck to the readers with playing teams this year and cheers to beers & good for for the rest of us!  Remember, “winning isn’t everything, it’s the only thing.”

Bon appetit!

-Christina

Zesty Bean Dip

Published on January 31, 2011 in Appetizer and Vegetarian. 1 Comment

We’re getting down to the wire for the Superbowl; T-minus 6 days!  Considering the Patriots aren’t in it this year, I’m really just looking forward to the food :) .  You might already have your appetizer line-up, but may I suggest a healthier addition?  This bean dip is nothing like you’ve had before; it’s creamy, zesty and really addictive!  Made mostly from black beans and served with whole wheat pita chips, it’s a tasty break from the typical fried and cheese-laden Football snacks.  Big shout out to Miss Angela Russo for the recipe – thanks for  sharing and letting me post on the blog!!  Enjoy!

Ingredients:

  • 1 15 oz. can of black beans, drained & rinsed
  • 2 1/2 teaspoons balsamic vinegar
  • 2 tablespoons ketchup
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Directions:

  1. Combine in a food processor and blend until smooth.
  2. Serve with pita chips & enjoy!

Bon appetit!

-Christina

Eggplant Fries

Published on January 11, 2011 in Appetizer and Vegetarian. 12 Comments

What is it about French Fries that always keep you coming back for “just one more…?”  Is it the crispy shell?  The soft potato-y center?  Or just the fact that you know they’re not good for you and you swear this is your last one ;) .  Like many girlfriends (warning: stereotype), I used to order my entree with a side salad, waiting patiently for my boyfriend to order the burger and friends…then proceed to devour 60% of them.  Unfortunately/fortunately(?) for me, he caught on pretty quickly.  There’s nothing wrong with a few fries every now and then, but when the craving strikes, know you have many more options; the ever popular homemade baked sweet potato fries (no, the ones in the restaurant still aren’t good for you) and baked eggplant fries, amongst others.  Never heard of eggplant fries?  Well, welcome back to snack time :) .

I toyed with calling these ‘Eggplant Parm Fries” or “Eggplant Parm Sticks” because I was planning on only serving them with marinara sauce, but, like most other things, they go perfectly with ketchup – so “Eggplant Fries” they’ll remain.  I used Japanese panko instead of Italian bread crumbs, giving the fries an extra crunch without actualyl frying.  Start to finish, the recipe takes less than 20 minutes, giving you ample time to indulge in your fry craving.  While I’m no a dietition, I know these Eggplant Fries fall somewhere in between a raw carrot stick and your traditional pubs fries, so take your pick :) .  Enjoy!

Ingredients:

  • Medium eggplant
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon oregano
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon red pepper flake (I used 1/2 teaspoon – they had a nice kick, so add for or less based on your preference)
  • 1 egg & 1 egg white

Directions:

  1. Preheat the oven to 465 degrees and spray a baking sheet with non-stick cooking spray.
  2. Cut the eggplant in half, peel and cut the flesh into 1 inch-wide sticks.
  3. On a dinner-sized plate, combine the panko, parmesan cheese and spices.  Combine the egg and egg white in a small bowl, whisking to combine.
  4. Set up the plates like an assembly line; dip an eggplant stick into the egg mixture, roll in the bread crumb mixture and lay on the baking sheet.  Repeat for all of the eggplant sticks.
  5. Spray the top of the coated sticks with non-stick cooking spray and bake for 10 minutes; 5 minutes on each side.
  6. Broil for 1 minute on each side.  Note: stay by the oven for this, turn on the light, watch the clock…if you take your eyes off they’ll burn.
  7. Serve with marinara sauce or ketchup. (A day later these are on my salad chopped up as “croutons”)

Bon appetit!

-Christina

Favorite Recipes of 2010

Published on December 31, 2010 in Appetizer, Chicken, Dessert, Holiday, Lifestyle and Salad. 1 Comment

T-minus 13 hours until 2011 – can you believe it?  2010 flew by but it was filled with many wonderful trips, experiences and a heck of a lotta good food :) .  In 2010 I started this blog :) , celebrated a few fun holidays, weekended in ME, had a blast at my family reunion in Canada, entered a Salsa Showdown and a Cookie Bake-off, hiked & stayed in the White Mountains, N.H., learned about organics and sustainable food at the Boston Local Food Fest, saw Bobby Flay cook live in Washington, D.C. and thoroughly enjoyed cooking & baking for family and friends…what a year!

Of those that I’ve posted (yes, some just don’t make it on here for one reason or another), here are my top five favorite recipes for 2010…in no particular order:

Carrot & Black Bean Salad with Mint & Feta

Grilled Pineapple & Mango Salsa

Chicken Lettuce Wraps with Spicy Peanut Sauce

Blueberry Muffins

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

It’s been a wonderful year cooking & eating!  Here’s to a great 2011!

What was your favorite recipe of 2010?

- Christina

Hummus

Published on December 29, 2010 in Appetizer. 3 Comments

Hummus: an all time favorite meal, dip, condiment, topper and roll-up; perfect for breakfast, lunch or dinner :) .  With a mother of Lebanese decent, I ate hummus like most kids ate apple sauce.  Sitting at the lunch table, other middle schoolers would turn out PB&J’s and I’d have pita bread, stuffed grape leaves and hummus.  Have you seen My Big Fat Greek Wedding?  Yea, I’ve been there ;) .

Whether you like a little hummus here and there or as much as the Zohan, this recipe is sure to please.  It’s been passed down from Sittou (grandmother) to mother to me, and has a creamy texture, lots of lemon and a little cumin.  While you might not think you like hummus (my father refers to it as wallpaper paste), this could just make you a convert.

Enjoy!

Ingredients:

  • 2 cans of chickpeas/garbanzo beans (Progresso is the best)
  • 1 heaping tablespoon of tahini (I use a large breakfast spoon and Sittoo’s Tahini is my favorite)
  • Juice of 1 lemon & 1/2 lemon zest
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon garlic salt, more to taste
  • Extra virgin olive oil & paprika for garnish

Directions:

  1. Drain the liquid of the chickpeas into a bowl.
  2. In a large blender, puree the chickpeas, lemon juice & zest, quarter cup of the chickpea liquid, tahini and garlic salt.
  3. Now taste it – does it need more lemon?  A little more garlic salt?  Want it thinner?  Now’s you’re chance to add a little extra salt, lemon or liquid.  Blend until smooth.
  4. Garnish with a swirl of extra virgin olive oil and a sprinkle of paprika.
  5. Serve with pita chips, vegetable crudites or anything your heart desires :) .

Bon appetit!

- Christina