spanakopita bites

when i was planning the menu for kim's bridal shower i asked her what she wanted. she gave me a few suggestions but definitely wanted spanakopita. i knew making these guys the traditional way would be time-consuming and probably not the best idea since i was hosting the party. i didn't want to be greeting guests while i still had food in the oven. so i decided to make spanakopita dip and serve it in pre-made phyllo cups at room-temperature. they turned out great. my favorite part was the hint of garlic at the last second. i found a few different recipes online but ended up tweaking other to make up my own. with this recipe, i made about 60 mini cups and had tons of leftover dip - i've been using the leftovers this week to make meals for dinner...stay tuned.

ingredients:
30 oz non-fat greek yogurt
6 oz light mayo or light sour cream (i used mayo)
2 pounds frozen chopped spinach, thawed and drained
8 oz feta cheese crumbled
1/4 cup fresh parsley, minced
2 tablespoons onion powder
4 cloves of garlic, minced
4 teaspoons fresh dill, minced
1 teaspoon paprika
1/4 teaspoon nutmeg
s&p
mini phyllo cups (found in freezer section)

directions:
in a large bowl, combine greek yogurt, light mayo, spinach, feta cheese, parsley, onion powder, garlic, dill, paprika, nutmeg, and s&p in large mixing bowl. cover with plastic wrap and keep in fridge for at least one hour prior to serving to let flavors come together. (i did this the night before).

when you're ready to serve, cook phyllo cups according to package. remove from oven and fill with spanakopita dip. serve immediately or at room temperature. pretty simple...right?

chicken salad sliders

i've been making chicken salad for a long time and i think i've finally mastered this classic. i like to use a combination of light mayo, light sour cream and greek yogurt. i also love to roast the chicken to give it maximum flavor. i made these guys at kim's bridal shower and served them on mini potato dinner rolls.

ingredients:
2 lbs bone-in skin-on chicken breasts (can substitute dark meat if you like)
3 celery stalks, cut into 1/4-inch dice
1/3 cup light mayo
1/3 cup light sour cream
1/3 non-fat greek yogurt
1/3 cup dried cranberries, roughly chopped
2 tablespoons fresh parlsey, minced
4 teaspoons lemon juice
s&p
evoo
mini potato roll

directions:
preheat oven to 400 degrees. trim off any excess fat on chicken and place on roasting pan.  liberally season with evoo, s&p and 2 teaspoons lemon juice. make sure to season under the skin as well. place in oven and bake for about 1 hour, until fully cooked though. set aside and let cool.

once chicken has cooled, remove skin and pull apart from bone. shred into small pieces and place in a big bowl. add celery, light mayo, light sour cream, greek yogurt, dried cranberries, parsley, 2 teaspoons lemon juice and s&p. keep in fridge until ready to eat. to serve, scoop a large dollop of chicken salad on each mini potato roll and garnish with fancy toothpick.

sweet & tangy meatballs

this normally isn't like me - but i have another asian recipe coming your way! i made these meatballs for my friend's bridal shower this weekend (that post is coming later) as an appetizer. i turned the leftovers into a weeknight dinner by adding brown rice and some veggies. theses little guys were extremely flavorful, moist, and sweet with a kick of spice. the best part is that you cook these in the slow cooker so there is really no cooking involved!

adapted from my recipes
ingredients:
1 lb ground beef, turkey or pork
1/3 cup panko breadcrumbs
3 scallions, chopped
1 egg
1 tablespoon soy sauce
1/2 tablespoon finely chopped ginger
2 cloves garlic, minced
1/2 cup bbq sauce
1/4 cup chinese plum duck sauce
2 tablespoons hoisin sauce
2 tablespoons hot chili garlic sauce
sesame seeds, for garnish

directions:
combine meat, panko, scallions egg, soy sauce, ginger and garlic in a large bowl. mix with your hands and form into 1-inch balls.

spray slow cooker with nonstick cooking spray. add meatballs.  in a small bowl, whisk together bbq suace, plum duck sauce, hoisin and hot chili garlic sauce. pour over meatballs and gently stir, making sure to coat each one. cover and cook on low for 3 to 5 hours.

serve over brown rice and your favorite green vegetables - i chose a medley and added a little soy sauce to both. garnish meatballs with sesame seeds and eat up.

garlic teriyaki edamame

i made this tonight as a quick easy appetizer while we were cooking dinner. they were sweet, tangy and salty - all in one bite. it is seriously so easy and a great way to spruce up your favorite soybeans. i found the recipe over at allrecipes.com and tweaked it a little bit.

ingredients:

1 (16 ounce) package frozen edamame in the pod

1/4 cup teriyaki sauce

2 tablespoons brown sugar

2 tablespoons apple cider vinegar

1 tablespoon sesame oil

2 tablespoons sesame seeds

2 teaspoons garlic powder

kosher salt

directions:

combine teriyaki, brown sugar, apple cider vinegar, sesame oil and garlic powder in a bowl.meanwhile, cook edamame according to package directions (i bought the kind you can microwave).

heat large saucepan over medium high heat. add cooked edamame and teriyaki mixture. cook and stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. sprinkle with sesame seeds and kosher salt to serve. enjoy!

pizza bites

i made these little guys as an appetizer for new years eve after i found the recipe over at annie's eats.  they remind me a lot of this pizza-type roll-up/log my mom used to make for all the special occasions. you can add anything you like to the top, but i went with my favorites: parmesan cheese, garlic powder and red pepper flakes.

ingredients:
40 mini pepperonis
4 oz mozzarella, cubed
pizza dough (i used the trader joes brand)
evoo
s&p
pizza toppings - italian seasoning, parmesan cheese, red pepper flakes, garlic powder or onion powder

directions:
preheat oven to 400 degrees.  lightly grease a 9-inch pie plate.  divide pizza dough in equally pieces - about 20.  take one of the dough pieces, top with a cube of cheese and two slices of pepperoni.  pull the edges of the dough around the filling and pinch closed.  place seam-side down in the baking dish.  repeat again and again.

lightly brush the tops of the dough balls with evoo. sprinkle with s&p/your favorite seasonings and bake for 20 minutes, until tops are golden brown. serve warm with marinara sauce or ranch dressing.

lamb meatballs with cumin mint yogurt sauce

i came up with this recipe after having a dream one night about being in the mediterranean enjoying the fine fare. the next morning i scoured the internet looking for lamb meatball recipes. i took different ideas from each recipe and created my own version. the meatballs turned out really well - they were moist and rich with flavor. the mint, garlic and feta paired so nicely with lamb.  the cumin mint yogurt sauce gave the dish that extra oomph - creamy, yet refreshing. i served this as a dinner, but could also be a great appetizer.  make the meatballs smaller and serve with cocktail toothpicks.  

ingredients:
1 pound ground lamb
¼ cup breadcrumbs
½ cup crumbled feta cheese
3 teaspoons fresh mint, chopped
1 teaspoon fresh parsley, chopped
1 egg, beaten
2 garlic cloves, minced
½ small yellow onion, minced
6 ounces non-fat greek yogurt
¼ teaspoon cumin
¼ teaspoon garlic powder
1 teaspoon olive oil
½ tablespoon lemon juice
s&p
pita bread, cucumber slices, tomato slices

directions:
preheat oven to 400 degrees. combine lamb, breadcrumbs, feta cheese, 1 teaspoon mint, parsley, egg and s&p in a bowl and blend together with hands.  mix until combined, but do not over mix.  shape into equal portioned meatballs, should make about 15.  place on cookie sheet greased with non-stick cooking spray and bake for 15 minutes.

meanwhile in a small mixing bowl, combine greek yogurt, cumin, garlic powder, 2 teaspoons mint, olive oil and lemon juice.  season with s&p. refrigerate until ready to use. to assemble, place 3-4 meatballs on top of pita with cucumber and tomato slices.  dollop with yogurt sauce.

polenta cakes with caramelized onions, brie and basil oil

i know it's been awhile since i last posted, but i promise i have some really great recipes coming up in the next few days/weeks.  over thanksgiving i cooked up lots of treats - including these bite-sized appetizers. they were rich, creamy and just about perfect.

ingredients:
4 cups low sodium chicken stock
1 cup instant polenta
½ cup half and half
½ teaspoon garlic powder
1 large yellow onion, thinly sliced
2 tablespoons olive oil
s&p
brie cheese, cut into 1-inch squares
basil oil (recipe below)

directions for basil oil:
combine ¼ cup basil, ¼ cup extra virgin olive oil, 1 garlic clove and s&p in a food processor. blend for about 3 minutes until all the ingredients are incorporated.

directions for polenta cakes:
bring chicken stock to a boil. add polenta, stirring continuously for about 3 minutes. stir in half and half, s&p and garlic powder. pour into 13x9 greased baking dish. cover with plastic wrap and refrigerate for about 4 hours.

meanwhile, heat olive oil over medium heat in a large skillet. add onions and stir occasionally for 15 minutes. as the onions begin to caramelize and turn darker, stir more frequently, about every 60 seconds, for 10 to 15 minutes. entire process should take between 25-30 minutes. season with s&p to taste.

to assemble, cut polenta into 1 1/2 inch squares. top with slice of brie cheese and about 1 teaspoon of caramelized onions. drizzle with basil oil for garnish.

tuna tartare on crostini

my roommate, suz and i, have recently been volunteering our time at the dc cooking school, CulinAerie. it's a pretty sweet gig. we get there early to prep for the classes, assist the customers during the class (mostly we're there to make sure their wine glasses are always full, but every once in awhile we'll get asked a question) and clean up afterwards. at the end of the night, when everyone has left and the kitchen is cleaned, all of the volunteers and the chef/instructor sit down and enjoy dinner together. the chef prepares whatever was on the menu for the class that night.

last week's class featured how to make seafood dishes in 30 minutes. i re-created part of the meal at home for my parents and brother. i definitely tried this out on the wrong crowd because i got mixed reviews - the men hated it and peg said it was good, but she didn't like it on the bread. i on the other hand, really loved it. raw tuna is definitely an acquired taste and it's not for all. however, if you dig tuna tartare this is a great recipe for you to try - it's an elegant appetizer and pretty simple to make. enjoy!

ingredients:
8 ounces sushi-grade tuna, cut into 1/4-inch dice (watch that video to see how to cut it into small pieces)
2 tablespoons green onions, green parts only, minced
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon peeled and grated fresh ginger
1/2 lemon, juiced
baguette, cut into slices
evoo
pepper
sesame seeds, for garnish

directions:
preheat oven to 365 degrees. place bread slices on baking sheet, drizzle liberally with evoo and cook for 7 minutes in oven. meanwhile, mix tuna, green onions, soy sauce, sesame oil, ginger, lemon juice and pepper in a medium bowl. to assemble, place a heaping tablespoon of the tuna mixture on each crostini. garnish with sesame seeds. serve immediately. it is important that the tuna is not left at room temperature for more than 1 hour because you're eating it raw!

ina garten's baked fontina

$&(*^%@#!!!!!!! is the best way to describe this appetizer - it's basically an easier way to make fondue while still looking elegant.  this recipe is from ina's new cookbook (how easy is that?) that came out a few weeks ago.  foodies on the blogosphere were already going crazy over this dish and i knew i was going to have to join in on the fun. we had a girls night last weekend and i asked one of the gals (lynn) if she would mind making this. there were only four of us and we basically devoured the entire thing. enjoy!


ingredients:
1 1/2 pounds italian fontina, cut into 1-inch dice
1/4 cup olive oil
6 cloves garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 crusty french baguette

directions:
preheat the broiler and adjust the oven rack to 5-6 inches from the heat source.

scatter the fontina cubes evenly in a 12-inch skillet or cast-iron pan.  drizzle with the olive oil. combine the garlic, thyme, and rosemary, and sprinkle evenly over the cheese.  sprinkle with the salt and pepper.

place the pan under the broiler for 5-6 minutes, or until the cheese is melted, bubbling, and starting to brown.

serve family-style:  right out of the oven with crusty chunks of bread for dipping.

gooey, cheesey, deliciousness.

baked coconut shrimp with orange marmalade dipping sauce

click on image to zoom in.

i had a real craving for the fried version of these little guys. i decided to re-create the same taste without all the fat by baking them instead of frying. everyone said it tasted just like the real thing and wasn't afraid to go back for seconds. i served it with a sweet dipping sauce to compliment the sweetness of the coconut. this could also be a great appetizer for a party served on skewers! here's how to do it (recipe will serve about 4).

ingredients:
1 pound medium sized shrimp, peeled and deveined
1/4 cup flour
2 eggs
2 tablespoons water
3/4 shredded coconut
1/3 cup panko bread crumbs
4 tablespoons orange marmalade (could also use mango or pineapple, but we couldn't find any)
1 tablespoon dijon mustard
4 tablespoons orange juice

directions:
set up a "dredging station" of three separate bowls. one for the flour, one for the panko/coconut mixed together and one for the eggs/water beaten together. first dip the shrimp in the flour, then egg mixture then coconut/panko. place on raised baking sheet (to do this, place a cooling rack on top of cookie sheet. this will ensure that all sides of the shrimp will get crispy. if you don't do this, the bottom will get soggy and mushy because it didn't have the hot air from oven circulating all around it.) bake at 425 degrees for 12 to 15 minutes until shrimp have turned to a golden brown color. to make dipping sauce, whisk together marmalade, dijon mustard and orange juice. it's that simple. enjoy!

homemade reduced fat guacamole

(photo credit - latimes.com)

i got inspiration for this lighter version from whole foods. they sell "reduced fat" guacamole that has half the calories of the regular stuff. i was skeptical at first, but after looking over the ingredient list on the label, i decided to give it a try. the trick is subbing out avocados for peas. you still use an avocado in this recipe, just not as many as you normally would. it turned out really good and i could hardly tell there was an avocado missing. if you don't have peas on hand, you can also try it with edamame.

ingredients:
2 ripe avocados, diced
1 cup frozen peas, cooked and cooled
1/4 cup onion, diced
3 garlic cloves, minced
1 jalapeno, minced
1 tomato, seeded and diced
juice of 1 lime
s&p

directions:
place peas and 1 avocado in food processor, blending until smooth. in a bowl, mix together remaining avocado, pureed pea mixture and the rest of the ingredients. mash a little bit with a fork, leaving some chunks of avocado. season with more s&p if needed.

bridal bliss: the menu for the perfect marriage

last weekend, sis and i were able to cater our first big event together. granted it was one of her best friends and she's in the bridal party, but catering is catering. when sis and i were coming up with the menu, we knew we wanted pretty food to go along with the pretty bride. seriously boys - she puts brooke burke to shame.

here's what we came up:

1. a "bruschetta bar" with three different toppings: steak and gorgonzola cheese, tomato and basil & white bean prosciutto
2. chicken salad bites in phyllo cups
3. slow cooked bbq sandwiches with horseradish coleslaw
4. salmon dill orzo salad
5. watermelon, cucumber and mint salad with goat cheese
6. spinach, ham and cheese quiche
7. chocolate covered strawberries
   

unfortunately, i wasn't able to take pictures of all the food, but the ones i did take with sis' camera were stunning.

salmon dill orzo salad

spinach, ham and cheese quiche

steak and gorgonzola bruschetta

white bean and prosciutto bruschetta