Baked Brie - YUM!

how good does this look!?!?! (before we baked it!)

and after!gimme!

baked brie is one of my favorite appetizers! especially since we set this one up like a little christmas tree! simple as halved cherry tomatoes, pesto drizzle and basil! YUM!

Easy Appetizer: Roasted Sweet Peppers with Mozzarella

I could have spent a bit more time on these appetizers to make them more pretty, but the flavor was all there. Next time, I think i'll toss the mozzarella balls in a pesto sauce to change it up a bit!

Recipe from The Italian Dish!

Recipe: Individual Baked Spinach Dip Cups

eat me.

whoa, you guys. i found this recipe over at Picky Palate and considering my track record with her recipes, i knew i had to make it. she never fails me. 
i made these mini spinach dip cups for my parents friends for their annual christmas party. i'm happy to say that these, along with my other appetizers, were no where to found at the end of the night. you guys know how much i love when people like what i cook, and i love it even more when they compliment me. (bratty, i know)

mix me.

bake me.

Individual Baked Spinach Dip Cups
{slightly adapted *via Picky Palate}- adaptations in italics.
"1 roll of refrigerated biscuits
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped (1 medium frozen bag)
4 clove fresh garlic, minced
3 oz softened cream cheese
1 small container of Fage 0% greek yogurt (any kind of fat free greek yogurt will do)
4 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese
1.  Preheat oven to 350 degrees F.  Spray 16 muffin cups with non stick cooking spray.  Unroll package of biscuits and cut each pre-cut biscuit in half.  Press each slice into about a 3 inch round, I did this by pressing in between my hands.  Press into the bottom and up sides of the muffin cup.  Set aside.
2.  Heat oil in medium skillet over medium heat.  Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off (mine took a bit longer since it was frozen).
3.  Place cream cheese, greek yogurt, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl.  Mix until well combined.  With a medium cookie scoop, scoop dip into each of the centers of biscuit bowls.  Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges.  Remove and let cool for 3-5 minutes before removing from oven."

make these, you won't be able to stop eating them! thank you Picky Palate!

Recipe: Sausage Cheddar balls

finished product, so delicious!

this is a different version of a meatball! perfect for appetizers for any time of year!  i only made a few modifications to the recipe - i used lowfat sausage as well as low fat cheese. anything to make it a bit healthier this time of year!

ready to bake!!

i highly suggest you make these little guys! super simple, super flavorful, and crowd-pleasing!

Sausage Cheddar Balls
(slightly adapted *via Martha Stewart)
"Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons baking powder
• 2 cups grated cheddar (1/2 pound) (low fat)
• 1 pound bulk breakfast sausage (low fat)
• 1/2 large yellow onion, grated on large holes of a box grater (i diced)
• 3 tablespoons unsalted butter, melted 

Directions

1. Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm."

Crrraaazzzyyy Feta!

guys, this picture is unappealing. but i kid you not, this is the MOST amazing dip/spread/condiment i've ever had. EVER. and i know i say that a lot, but this time i mean it! for realz.

Cava is one of my favorite restaurants in the DC area (a few locations), and they have this appetizer called Crazy Feta....and How Sweet It Is is one of my favorite foodie blogs..and she made a home made version of this.

needless to say, i had to make it. immediately. and it was well worth the expensive block of feta and burning my eyes after touching jalapenos (will i ever learn??).

MAKE THIS:

Crazy Feta

{*via How Sweet It Is}

From her site:

"makes about 2 cups [a little goes a long way!]
2 bricks of feta cheese, 8 ounces each
3 whole jalapeno peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
the juice of half a lemon
the zest of half a lemon
salt and pepper
Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don’t touch your eyes!
In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week."

Enjoy! seriously.

Dinner: Lemon Chicken Gyros and Spanakopita dip

 Lemon Chicken Gyros and Tzatziki Sauce *via Can You Stay for Dinner - a new favorite site of mine!

the chicken packed a punch of lemon-y citrus flavor (i added extra lemon juice and cooked the chicken in all that deliciously saucy marinade!! it came out sooo moist) and the tzatziki with diced cucumber added the perfect condiment to the flatbread! i highly suggest you make this immediately!!!

Lemon Chicken Gyros with Tzatziki and Feta - slightly adapted from *here
makes 2

• 1 teaspoon dried oregano
  
• 1 teaspoon dried thyme
  
• 2 cloves garlic, minced
  
• ¼ teaspoon pepper
  
• ¼ cup fresh lemon juice
  
• 2 tablespoons extra-virgin olive oil
  
• 8 oz boneless, skinless chicken breasts, cut into strips
  
  
• ¼ cup plain Greek yogurt (fat free!)
  
• 2 teaspoons minced fresh dill
  (added diced cucumber and S&P here!)
  

• 2 flatbreads
  
• 1 tomato, diced
  
• ½ small red onion, thinly sliced
  
• ½ cup crumbled feta cheese
  
• minced fresh parsley, for serving
  

In a medium bowl, whisk together the oregano, thyme, garlic, pepper, lemon juice, and olive oil. Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour.
Remove the chicken from the bowl and saute in a large frying pan for about 5 minutes per side, until the pieces are no longer pink in the center.
Meanwhile, in a small bowl, combine the yogurt and dill. Spread a thick smear of this homemade tzatziki sauce onto a warmed flatbread, followed by crispy shredded lettuce, tomatoes, feta cheese, and a sprinkling of fresh minced parsley.

find the recipe on Pioneer Woman's site here!

crisp up some whole wheat pita bread in the broiler and dip away! this was delicious, a greek take on spinach dip! i'll definitely be making this again for a party!

Spanakopita Dip - slighty adapted from *here

• 1 container (17.6 Ounce) Container Greek Yogurt
• 1 pound Frozen Chopped Spinach, Thawed And Squeezed Lightly To Remove Excess Moisture
• ⅓ cups Feta Cheese Crumbles
• 2 Tablespoons Minced Fresh Parsley
• 2 teaspoons Garlic Salt
• 1 teaspoon Minced Fresh Garlic
• 1 teaspoon Fresh Dill Weed
• ½ teaspoons Paprika
• ¼ teaspoons Freshly Ground Black Pepper

Begin by combining yogurt with spinach and all other dip ingredients in a large bowl. Stir well until evenly combined. Store, tightly covered, in the refrigerator for at least 1 hour prior to serving. Serve with sturdy chips, crackers, vegetable sticks or spread on bread.

White Bean Cilantro Lime Hummus

Cilantro Lime White Bean Hummus
(slightly adapted from How Sweet It Is)



1 15-ounce can of cannellini beans, drained and rinsed
2 tbsp minced garlic (or more, if you are like me!)
1/4 cup cilantro (added more!)
1 1/2 tbsp lime juice
1/3 cup olive oil (+ more to reach desired consistency)
salt and pepper to taste
Combine beans, cilantro, juice and garlic in the food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached. I blended mine for a good 3-4 minutes to make it super creamy. Season with salt and pepper to taste.

Serve with any type of chip or cracker you'd like! Would also be great on crostini or as a condiment on a sandwich!

i couldn't stop tasting this before it was served! we made a roomie dinner on St. Patrick's Day and while this isn't Irish in any way, at least it's green! the texture is very similar to chickpea hummus, and the taste is so rich and flavorful! i highly suggest this as a party dip!

pomegranate salsa

POM salsa

 

 

POM Wonderful Salsa

• juice from 1 large POM Wonderful Pomegranate,* or cup POM Wonderful 100% Pomegranate Juice
• 2 cups arils from 2-3 large POM Wonderful Pomegranates
• 3-4 teaspoons chopped jalapeno pepper
• 1 cup finely chopped yellow bell pepper
• 4 tablespoons chopped cilantro
• 1 tablespoon granulated sugar
• 1 tablespoon rice vinegar 

how amazing and healthy and full of antioxidants does this look!?! i need to make this asap!!

Recipe: Baked Artichoke Ravioli

 

I did some cooking over my "winter break"! We had lots of dinner parties to attend and host...so I contributed where I could after coasting along without making a thing all these years.

These were originally found on Noble Pig, but due to a lack of resources at the grocery store right before christmas, and a lack of resources at my parents new house, I had to switch them up a bit (with my dad's help of course!!)

They turned out crispy on the edges, and soft in the middle. The perfect combo! The flavor was great - I added more cayenne pepper (because I like to overseason everything) and it worked really well.  Next time, I'd add a little bit less red pepper, as it's a very overpowering flavor!

Ingredients:

Cooking spray
16 wonton wrappers
1/4 cup low-fat shredded cheese
4 oz. fat-free cream cheese 
1/4 teapsoon cayenne pepper
1/2 Tablespoon Dijon mustard
2 Tablespoons sweet red pepper, chopped
7 oz canned artichoke hearts, drained and chopped
1/4 cup fresh parsley

1 lb of turkey bacon, chopped and crispy

 Preparation:
 Preheat oven to 350^o.  Coat a flat baking pan with cooking spray.

cut the wonton wrappers into equal, triangle-shaped halves.

Combine cheeses, cayenne pepper and mustard; mix well. 
Stir in red pepper and artichoke hearts and evenly spoon the cheese mixture into the middle of each wonton wrapper. Using your fingers, wet the edges of the wonton wrappers and fold over, using a fork to crimp the edges.


Brush EVOO on all of the tops of the ravioli.  Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes.  Garnish with parsely and bacon and serve.

Enjoy!!

A Healthier Samosa!

YUM! I love this take on a healthier Samosa from *Guy Friendly-Girl Envied!! Pop over to her blog for a healthy take on some GREAT recipes!!

**note: i used way more spice, only because i love it!

ENJOY!