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appetizer

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Tortellini skewers are an easy holiday appetizer

We’ve all been there. You have to bring an appetizer to a party, but “veggie tray” has already be claimed from the list. What do you bring when you’re concerned about travel time and keeping an appetizer warm or cold? Tortellini skewers are the answer to this age-old appetizer question. They’re both filling and festive, and the easy-to-eat design, means people will pick this up and they’ll be gone in no time. This dish can be served either warm or cold, so no need to stress about hauling coolers or reserving time in your friend’s oven. And it’s only 4 ingredients! Now that makes for holiday merriment. holiday Tortellini skewers Ingredients 10 ounce package of pre-made tortellini (multi-color make for some fun) 1/4 cup prepared pesto 1 cup sun-dried tomatoes, julienne 1-2 tbsp fresh grated Parmesan cheese about 2 dozen skewers Directions Cook tortellini as the package per the package directions. Drain tortellini and toss with…

Cranberry, spinach pinwheels make a perfect holiday appetizer

These cranberry tortilla pinwheel wraps are a perfect holiday appetizer. They’re just bursting with festive color. Red cranberries pop against the creamy white cheese and dark green spinach. The flavor is a perfect blend of sweet and savory, and they’re filling, too. If you need to feed a lot of people, these will help you get there. For a little crunch, try them with the addition of walnuts, too! Cranberry, Spinach Pinwheels Serves 4 as an appetizer  Ingredients  2 large spinach tortillas 1 package cream cheese (8 oz.), room temperature 3/4 cup feta cheese, crumbled 1 cup baby spinach leaves, loosely packed 3/4 cup dried low-sugar cranberries 1/4 cup green onion, thinly chopped 1/4 cup walnut pieces (optional) Directions Wilt spinach by zapping in the microwave for 10-20 seconds. Spinach will shrink in size and should be easy to stir with other ingredients. If spinach is still too fresh, microwave another 10-20 seconds. In…

15 side dishes using cranberries that aren’t sauce

Some people don’t go crazy for cranberry sauce — I personally can’t understand it. But it got me wondering of other ways can we enjoy cranberries as a side dish beyond just sauce this season. They’re cheap, readily available and really healthy, so it would be a shame for anyone to overlook them completely. I got to work on Pinterest and put together this craveable list of all things cranberry. Roasted Brussels Sprouts with cranberry and pecans Brussels Sprouts are having a moment. https://www.pinterest.com/pin/581245895630017058/ Cranberry, sweet potato casserole This colorful dish will get you bonus points for presentation. https://www.pinterest.com/pin/329536897718651028/ Cranberry quinoa salad A newer comer to Thanksgiving, quinoa is an excellent addition to any feast especially with added cranberries. https://www.pinterest.com/pin/95349717090017439/ Cranberry Ambrosia salad Something on the sweeter side. https://www.pinterest.com/pin/242631498657505133/  Cranberry, walnut pinwheels It’s the season to sneak cranberries into your desserts, dinner, breakfasts and appetizers. https://www.pinterest.com/pin/312578030381675135/ Cranberry fluff Another sweet treat using one of the…

Roasted Brussels sprouts with pecans, squash and cranberries

Think you don’t like Brussels sprouts? This recipe will change your mind. Brussels sprouts have made a major comeback, and for a good reason. They’re loaded with vitamin C, antioxidants, folate and fiber that will help keep you full and regular while lowering your change of heart disease and stroke. But if all you’ve had are mushy green sprouts soaking in some flavorless liquid, no wonder you don’t list them among your favorite foods. The key to enjoying brussels is the texture acquired while roasting. Brussels have thin leaves that become addictively crispy when done right — like a more filling kale chip. Blanching brussels first allows you to roast them at a higher temperature and achieve maximum crispiness. This gluten-free, vegetarian side dish of Brussels sprouts, cinnamon, squash, cranberries and pecans is a perfect addition to the Thanksgiving table — or any table. Brussels Sprouts salad with fall…

Roasted Red Pepper Hummus Pinwheels

Here’s a fun way to use your roasted red pepper hummus. It’s a great after school snack for kids, or a great appetizer for game day. Serve it with your favorite ranch dressing or a healthier Greek yogurt version. The great part, you can include whatever veggies you have on hand, and it’s sure to still taste delicious. After all, hummus is good for making everything taste amazing. ​Roasted Red Pepper Hummus Pinwheels Yields 36 rolls/ Serves 4 Ingredients 4 large tortilla wraps (I used spinach flavor) 8 tbsp roasted red pepper hummus 8 thin slices of your favorite cheese (I used colby jack) 8 oz. of turkey, thinly sliced 1 cup roasted red pepper slices 1/2 cup canned mushrooms Directions Lay out the tortillas and spread 2 tbsp hummus over each wrap. Divide the turkey into 4 and top each tortilla with meat and two slices of cheese. Divide vegetables…

Tomato, zucchini, goat cheese and thyme tart recipe

Any recipe that uses up a good amount of veggies is a hit with me. I tend to go overboard at the farmers market — this time of year everything looks so delicious! — but it’s important not to let food go to waste. According to a Guardian report, roughly 50 percent of all produce in the United States is thrown away amounting to $1,600 in annual food waste for every family of four. With this staggering number in mind, I’ve made it a point recently to keep recipes on hand that use unusual vegetables, vegetables in bulk, or difficult herbs sometimes delivered in the CSA. Juices and stews are great for this task, but sometimes your veggies are just too darn pretty to hide. Tarts and galettes are a great option for showcasing those shiny vegetables, while also allowing plenty of space for layering and packing in leftover produce. You could easily throw in another layer of zucchini to…

Caprese garlic bread, a can’t miss

Garlic bread and sauce can be a meal in my house. But what do you do to give an upgrade to this basic bread staple? Add melty mozzarella, fresh sliced tomatoes and green basil, of course. Serve as a side with pasta, or eat all on its own. Caprese Garlic Bread Serves 6-8  Ingredients 1 loaf Italian bread, halved 1 stick butter, softened 2 cloves garlic, minced 1 1/2 cups shredded mozzarella 2 medium tomatoes, sliced 1/4 cup balsamic reduction 6-8 fresh basil leaves, sliced Himalayan cooking and table salt Directions  Preheat oven to 350ºF. In a medium bowl, add butter, garlic and salt. Mash together until soft and blended. Spread mixture on both halves of bread. Place bread halves on a baking sheet, and bake about 15 minutes or until bread is lightly toasted and just barely brown. Evenly sprinkle the mozzarella over both halves of the loaf. Top with tomato slices, and bake…

Fresh and easy summer tomato, peach, jalapeño gazpacho

If you’re expecting an abundance of tomatoes, let me suggest an easy way to them up: gazpacho. Gazpacho is a traditional dish from the Andalusia region of southern Spain. Cities in the area, including Córdoba and Seville, average summer temperatures nearing 100ºF, so it’s no wonder locals have their pulse on what makes a refreshing but nutritious summer meal. Unappetizingly, the vegetable-based, soup-like dish is sometimes referred to as a “liquid salad” or “cold soup” — but don’t let that scare you. The flavors fall somewhere between tangy vegetable juice, veggie soup and Mexican salsa, but it’s a unique dish all on its own, that in no way begs to be warmed. When your fruit baskets start filling with an excess tomato crop, try whipping up a batch of gazpacho and serving with a loaf of garlic bread. You’ll keep yourself, or your family, full, cool and satisfied. Summer tomato, peach,…

Quick and easy appetizer for anytime

Sometimes you want something a little fancier than chips and salsa as a snack or appetizer for your friends. These are perfect because you can keep the pre-made pastry shells in your freezer for up to 3 months. They look like you put a ton of time into them, but you can get these plated in under a half hour. I made these for breakfast one morning as something out of the ordinary, and everyone loved the idea. I had three flavors combos: Egg, onion and mushroom Warm berries and cream cheese Brie with dried figs and apricot slices INGREDIENTS 1 package puff pastry cups (I use these from Pepperidge Farm) OR 2 packages puff pastry shells Toppings: I used cream cheese and berries; eggs, onion and mushrooms; and brie with dried figs and apricots DIRECTIONS Follow directions for baking pastry shells in oven. Prepare fillings to your liking. Cook eggs and mushrooms in separate…