Appetizers and Snacks: Ideas and Recipes

On the following pages, find many appetizer recipes, appetizer ideas, snacks, and even game day appetizers and ideas.

Guacamole Recipe for Garlic Lovers

Isn't That Just About All of Us?

by Joi

Guacamole Bowl
Progressive International Guacamole Bowl

My family loves avocados so much it’s a wonder we aren’t all a delightful shade of green. One of my favorite ways to enjoy an avocado is to slice it in half, remove the peel and the pit, and squeeze some fresh lemon juice over the fruit.  Then I like to fill the holes with a prepared mixture of finely chopped tomatoes, cilantro, pinch of salt, and olive oil.  Optional additions (depending on my mood) are finely chopped onion, cilantro, and/or chopped jalapenos.

The recipe, below, is one I’m very anxious to try. It’s from Knorr.  My husband is the biggest garlic lover in the world, so I’m pretty sure this one will make his mouth water.

Guacamole Recipe

2 medium avocados, peeled and mashed with a fork
1/4 cup seeded and finely chopped tomato
1/4 cup chopped green onions, rinsed and drained
1 Tbsp. chopped fresh cilantro
1 Tbsp. lime juice
1 Knorr® Garlic MiniCube, crumbled

Combine all ingredients in small bowl. Garnish, if desired, with additional chopped green onions and serve with tortilla chips.

I can’t tell you how wild I am about the Guacamole Bowl (shown at the top) and the Salsa Bowl (shown below)! They’d make adorable gifts (Mother’s Day, Father’s Day, Christmas…) and would look crazy cute in your own kitchen. I can’t wait to welcome them into my own kitchen.

Salsa Bowl
Progressive International Salsa Bowl

Easiest Holiday Dish You’ll Ever Serve

Colorful Relish Tray Salad

by Joi

Relish Tray Salad

A holiday tradition in my kitchen (whether it’s Christmas, Thanksgiving, Easter, or the first day of baseball season… a holiday in our house) is based on a recipe I saw Emeril do years ago on Emeril Live. He made a Relish Tray Salad and I tried my own version the very next day.

The beautiful thing about making a relish tray salad is that you can pretty much add or take away anything your little heart desires.  And easy? Trust me, nothing’s easier.

Basically, you buy jars of your favorite relish tray delicacies such as:

  • Baby Dill Pickles
  • Gherkins
  • Pickled cocktail onions
  • Blanched baby carrots
  • Blanched green beans
  • Cauliflower
  • Olives
  • Pickled Cherry Peppers
  • Pickled Okra

Place everything into a large glass bowl (or any bowl for that matter, glass simply looks spectacular).  For extra flavor, add a little olive oil.  The colors are beautiful, the flavors are Heavenly, and everyone has a lot of fun finding their favorites lovelies.

You could even add some red pepper flakes if you wanted to make it pop.

Vanilla Caramel Corn Crunch

Perfect Summertime, or Anytime, Snack

by Joi

Summertime!

Summertime! Even the word, alone, conjures up images of picnics, ballgames, the beach, camping trips, mini-vacations, backyard fun, and parks.

The Caramel Corn Crunch recipe below will make summertime even more delicious. It’s one of those snacks that’s perfect for traveling – no matter where you’re headed, it’ll keep kids of all ages happy!  One of my favorite things about snacks such as this one is that it makes clean up easier. Kids and husbands don’t end up getting it all over them, the vehicle, the pets…

Vanilla Caramel Corn Crunch

12 ounces air-popped popcorn or 4 (3-ounce) bags
natural microwave popcorn
1 cup (2 sticks) butter
2 cups firmly packed dark brown sugar
1/2 cup corn syrup
2 teaspoons Nielsen-Massey Madagascar
Bourbon Pure Vanilla Bean Paste
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

Preheat the oven to 250 degrees. Pop the popcorn, discarding any un-popped kernels. Arrange the popcorn evenly in a large roasting pan. Place in the oven.

Combine the butter, brown sugar, corn syrup, vanilla paste and salt in a large saucepan. Bring to a boil slowly. Boil for 5 minutes over medium heat, stirring constantly; do not burn. Stir in the baking soda and cream of tartar, which will cause the sugar mixture to rise. Pour over the warm popcorn, stirring until coated. Bake for 1 hour, stirring every 15 minutes.

Variation: For added flavor, coarsely chop 1 cup of your favorite nuts and add to the popcorn before pouring the caramel mixture over the popcorn.

Yield: Makes about 20 cups

This recipe is courtesy of Nielsen-Massey Vanillas.

More About Nielsen-Massey Vanillas: Nielsen-Massey Vanillas’ Madagascar Bourbon Pure Vanilla Bean Paste provides extra flavor to a variety of summer foods. Adding a tablespoon to milkshakes, fruit, whipped cream, frostings or honey makes for a desirable seasonal treat.

The flavor from the Vanilla Bean Paste is sweet, creamy and mellow. It also includes the seeds of the vanilla pod, giving it an upscale look usually found in vanilla bean ice creams and organic vanilla frostings.

Healthy Roasted Potato Wedges

In Honor of National French Fries Day

by Joi

Chips
Available at Allposters.com

Today, July 13th, is actually National French Fries Day — a fun way of celebrating how much Americans love fries. Amazingly enough, the average American eats about 29 pounds of fries a year. That’s a heckuva lot of fries!

The problem is, fries aren’t exactly the healthiest thing in the world for us to be eating… and eating so much of at that. In honor of National Fry Day and as a way of encouraging healthier eating, Pritikin Longevity Center & Spa is sharing this delectable, 45-calories per serving, recipe for Roasted Potato Wedges with our food blog readers.

Pritikin Longevity Center & Spa’s Roasted Potato Wedges Recipe

1 pound russet potatoes, washed and thinly sliced into wedges
1/4 cup red wine vinegar
1/4 cup water
1 teaspoon granulated onion
1 teaspoon chopped garlic

1. Preheat oven to 400 degrees F.

2. Soak potato wedges in vinegar and water for about 30 minutes.

3. On a nonstick baking sheet, spread out wedges. Sprinkle with onion and garlic.

4. Bake in oven for about 20 minutes, turning once. Remove from oven when wedges are crispy on both sides.

Yield: 8 Servings

Nutrition Information (per serving): 45 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 1g protein, 1g fiber, 0mg sodium.

About the Pritikin Longevity Center & Spa:

Pritikin Longevity Center + Spa is a brand new, 650-acre fully renovated private wellness spa and weight loss health program. Complete with exceptional fitness trainers, award winning chefs, nutritionists and renowned spa treatments. The center boosts tons of experts from health to nutrition and fitness to spa and wellness. People from all over the world travel to Pritikin to get their health back on track and get their bodies back in shape. For more information, please visit www.pritikin.com.

Kelapo Virgin Coconut Oil

A Fresh, Fun Ingredient to Introduce to Your Cooking!

by Joi

Kelapo Virgin Coconut OilI was sent a bottle of Kelapo Virgin Coconut Oil to review on the food blog and I can’t even begin to tell you how much fun I’m having coming up with new ways to use it.  Coconut is one of my absolute favorite flavors, as well as scents – the smell of coconut alone sends me to far away, exotic places.

Below are my favorite uses for my beloved Kelapo Virgin Olive Oil:

  • In smoothies (I’ll add a few recipes today)
  • On toast – just replace butter for a wonderful flavor.  Add a little blackberry jam for extra kicks.
  • On popcorn, instead of butter. YUM!
  • If you use coconut oil to “grease” your cookie sheet, cake pan, or cupcake tins, you’ll add a little coconut flavor – which for a coconut fanatic like me, is a beautiful thing. Coconut cake would get an extra boost by greasing the pans with coconut oil.
  • In recipes calling for butter, use coconut oil instead.
  • Use a silicone brush to brush the coconut oil onto a panini press before making the panini.  The extra flavor is outrageous!
  • Asparagus, broccoli, snap peas, red pepper strips, squash, and just about any vegetable you can think of is extra delicious when sauteed in coconut oil.  If you (for reasons that completely escape me) wanted less of the coconut flavor, heat the oil longer.

Benefits of Coconut Oil:

Virgin coconut oil is comprised of medium chain triglycerides, or MCTs, that you could say are the proprietary secrets of plant based saturated fats.  The most recognizable of all the MCTs is lauric acid.  Besides virgin coconut oil, lauric acid is found in breast milk. Rich in antioxidants, lauric acid and other MCTs, coconut oil helps the body absorb important nutrients and minerals, eliminate harmful bacteria, and fight the signs of aging.

Professional athletes have long been using coconut oil as fuel to build lean muscle.  Additionally, adding coconut oil to a smoothie, can increase your feeling of fullness and stabilize blood sugar for longer periods of time.  Some people have even reported the ability to burn more fat and achieve greater weight loss after the use of virgin coconut oil.

Mediterranean diets receive lots of attention but the people of the Mediterranean are not the only ones with a healthy diet.  In tropical countries where coconut oil has been consumed daily for hundreds of years, there are fewer cases of obesity, heart disease, cancer, and other illnesses, than reported in the US.

Lastly, scientific research is further looking into the connection between virgin coconut oil and brain function.  Over time, glucose inhibitors can limit the amount of energy to the brain, causing a decrease in cognitive function.  Consuming regular amounts of coconut oil however, can lead to ketone production, where ketones take over when glucose is not present, and help restore brain activity.

100% organic and all-natural, Kelapo™ Virgin Coconut Oil, should be enjoyed as a delicious part of a healthy lifestyle. – From Kelapo’s Website

A delicious, fast, and impressive-looking snack using Kelapo Virgin Coconut Oil:  Wash plum, beautiful strawberries, leaving their green caps on.  Dip the bottoms (about halfway up) into Kelapo Virgin Coconut Oil, then roll in one of the following:

  • shredded coconut
  • toasted shredded coconut
  • granulated sugar
  • Truvia or Stevia

Delicious!  You don’t get an oil-y taste WHATSOEVER, only wonderful coconut flavor.

As far as I know, Kelapo Virgin Coconut Oil can only be bought on Kelapo’s website, so be sure to click the link and take a closer look.  Also, notice that they also offer Vegetarian Coconut Oil Softgels.  Kelapo also sent me a couple of these to try and all I can say is, yummiest Nutritional Supplements ever!  I guarantee I’d never forget to take one of these each day.

It just occurred to me, I can’t wait for the next time I make coconut cake, coconut shrimp, pineapple upside down cake, Macaroons… I’m going to have to really stock up for making Halloween candy and Christmas baking.

Kelapo Virgin Coconut Oil Review

One of the many pigs in my collection beside a new kitchen staple, Kelapo Virgin Coconut Oil!  As you’ve probably noticed, I almost always put one of my pigs into the “scene.” Well, what can you expect? They’re camera hogs.

Make Ahead Olive Bruschetta Topping

And More Olive Love

by Joi

In my last post, the Italian Olive Burgers, I confessed my undying, unwavering love for olives. Olives are, of course, more than just a pizza topping (although they are THE pizza topping as far as I’m concerned). I also love olives in pasta salads, tacos,  tossed salads, spaghetti, straight from the jar, in pickle trays, omelets, and on and on.   I also love to make a Mediterranean bagel with a toasted bagel lightly slathered with Cream Cheese.  On top of the cream cheese, I layer slices of roma (or grape) tomatoes and olives.  If my herb garden is in glorious bloom, I add a little basil… just a little though, one mustn’t steal the show from the olives.

Below is another great olive recipe.  How delicious does this picture look?!

Bruschetta Recipe: Olive Bruschetta

Make Ahead Ripe Olive Bruschetta Topping

Prep Time: 10 minutes | Cook Time: 0 minutes | Servings: 12
1 container (6.5 oz.) Lindsay® Re-closeables Pitted Ripe Olives, drained reserve container
1/4 cup drained finely chopped sun dried tomatoes packed in oil
2 tablespoons shredded (not grated) Parmesan or Asiago cheese
1 tablespoon extra-virgin olive oil or oil from sun dried tomatoes
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

Quarter or coarsely chop olives; place in a medium bowl. Add remaining ingredients; mix well. Return mixture to container; chill until serving time. Serve spooned over toasted French bread slices or pita or bagel chips.

Nutrients Per Serving:
Calories: 42
Calories from fat: 35
Total fat: 4g
Monounsaturated fat: 3g
Cholesterol: 1mg
Sodium: 137mg
Total Carbohydrates: 2g
Dietary fiber: 1g
Protein: 1g

Killer Mediterranean Hummus Recipe

Delicious, Nutritious, and Easy to Make

by Joi

Hummus Recipe

When it comes to healthy recipes, it’s hard to beat hummus, especially when it’s as healthy and delicious as the following hummus recipe from KRUPS.

Mediterranean Hummus Recipe

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
4 tablespoons lemon juice
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Fresh Salsa Verde Recipe

Tomatillos Star in this Zesty Salsao

by Joi

Fresh Salsa Verde Recipe

You’ll frequently see salsa recipes and salsa love on this food blog. Why? This food blogger is, how do you say, freaking obsessed with salsa! I mean, seriously, there are so many variations and each tastes fresh and fabulous.  What’s more, salsa can be as healthy as you want it to be. Mediterranean cooking is known to be incredibly healthy and some of the main components of a Mediterranean Diet are right there in salsa: Tomatoes, garlic, peppers, onions..

Nutritional expert Joy Bauer even suggests using salsa as a substitute for creamy dressings on sandwiches.  Been there, done that, and called it Heavenly. I even replace salad dressing with salsa a most of the time – it ups the vegetable ante while keeping out unwanted fats and calories.  I can’t wait to find tons of ways to enjoy the Salsa Verde recipe below. It’s from KRUPS, so I know it’s a knock-out.

Fresh Salsa Verde Recipe from KRUPS

1 1/2 pounds tomatillos, husks removed
1 Serrano chili, more or less, optional
1 garlic clove, chopped
1 teaspoon salt, plus more for seasoning
1/2 cup freshly chopped cilantro leaves
1 cup chopped white onion

Rinse the tomatillos under cold water. Put them in a pot and cover them with water. Bring to a boil, over medium heat. Reduce the heat and simmer uncovered, until their color has changed and they are cooked and soft but not falling apart, about 10 minutes.

Add the tomatillos to the blender along with the chili, the garlic clove and a teaspoon of salt. Puree until smooth. Stir in the chopped cilantro and onion. Taste for salt and add more, if necessary. Pour into a serving bowl.

Pineapple Sorbet

Another Great Summertime Recipe from KRUPS

by Joi

Pineapple Sorbet Recipe

When it comes to great summertime recipes, can you beat a great sorbet? The Sorbet recipe below is another delicious recipe from KRUPS and it sounds and looks as ridiculously amazing as their Summertime Smoothie Recipe.

Summertime Recipe: Pineapple Sorbet

6 cups fresh chopped pineapple
2 tablespoons fresh lemon juice
1 cup sugar

Place cut pineapple into blender and chop. Place pineapple and lemon juice in a blender; blend until smooth. Add sugar; process 1 minute or until sugar dissolves.

Pour mixture into the freezer can. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm..

Fava Bean and Sausage Dip

Delicious Dip for Any Occasion

by Joi

Sausage Dip Recipe

The recipe below would be ideal for Memorial Day, tailgating, or just kicking back and watching a little television. Anytime’s the right time for a recipe that calls for hot Itallian sausage and Castello-Rosenborg® Crumbled Blue cheese!

Fava Bean and Sausage Dip Recipe

3 cups fava beans, fresh or frozen
3 garlic cloves
1/2 teaspoon kosher salt
8 oz. fresh hot Italian sausage, casings removed
3 tablespoons tahini paste
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons freshly grated lemon zest
1/4 cup chopped parsley
1/2 cup Castello-Rosenborg® Crumbled Blue cheese
Flatbread crisps, cracker or pita breads

Directions:

  1. Bring fava beans, garlic, and salt to a boil. Reduce heat and simmer until beans are tender, about 3 minutes. Drain and set aside.
  2. Crumble sausage and cook in a skillet over medium heat for three minutes. Drain fat, return to heat, and continue cooking until sausage is completely cooked. Set aside.
  3. In a food processor, combine tahini, olive oil, lemon juice, and lemon zest. Add fava beans and parsley; pulse to a coarse mixture.
  4. Transfer mixture to a platter and top with sausage and crumbled blue cheese. Serve with crisps, crackers or pita.
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