Posts Tagged ‘appetizer’

A quick and healthy school time snack. Or appetizer. Or what have you.

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1 (15 oz.) can black beans, rinsed, drained and partially mashed

1/2 cup drained canned whole kernel corn   cooked white or whole grain rice

1/3 cup salsa

1/4 water

2 teaspoons chili powder

5  ounces shredded cheddar cheese

1 small jalapeno pepper and/or poblano pepper, sliced

Preheat oven to 375 degrees. Combine beans and next 4 ingredients; pour into a lightly greased small casserole dish. Sprinkle with cheese and top with pepper slices. Cover and bake for 20 minutes  or until cheese is melted and filling is bubbly. Uncover and cook 5 minutes. Serve with tortilla chips or other crunchy crackers.

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Updated: Love this recipe so much more without the corn. The rice is way better.

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In anticipation of Spring, here’s a classic appetizer.

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6 hard boiled eggs, peeled and cooled. Cut eggs in half lengthwise; remove yolk and put in a bowl. Mix yolk with miracle whip (or mayonnaise) and red wine vinegar until smooth. Pipe or spoon mixture on top of egg whites and sprinkle tops with paprika. 

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Re-posted with permission from The Right Recipe, this beautiful appetizer is simple and delish.

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Here’s a idea for the next time you need to throw together a quick appetizer. As you know, there are many different flavors of hummus available these days, but it’s so much fresher and tastier to add your own flavors to this extremely popular Middle Eastern dip.

In these photos I’ve spread about 1/2 inch of good quality hummus onto one of my cake stands then toped it with finely chopped cucumbers, tomatoes, Kalamata olives, fresh dill and crumbled feta cheese…a quick drizzle of extra virgin olive oil and a sprinkle of sea salt and black pepper and it’s ready to serve with crispy pita chips.

Other toppings that would be good:

pine nuts, basil, oregano, cilantro, parsley, roasted red peppers, pesto, artichoke hearts, caramelized onions, whole chickpeas, red pepper flakes, roasted garlic, minced jalapeno peppers, the possibilities are endless…

Since I was going for simplicity here, I used a store bought hummus.  It takes about 1 1/2 cups to spread across this regular sized cake stand.  These are my two favorite brands:

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Of course if you are feeding a big crowd, or simply have the time, you may want to make your own hummus which is quite easy with canned chickpeas, tahini and spices. Here’s a good one fromInspired Taste (hummus recipe).

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A quick and healthy school time snack. Or appetizer. Or what have you. 

1 (15 oz.) can black beans, rinsed, drained and partially mashed

1/2 cup drained canned whole kernel corn  

1/3 cup salsa

1/4 water

2 teaspoons chili powder

5  ounces shredded cheddar cheese

1 small jalapeno pepper, sliced

Preheat oven to 375 degrees. Combine beans and next 4 ingredients; pour into a lightly greased small casserole dish. Sprinkle with cheese and top with jalapeno slices. Cover and bake for 20 minutes  or until cheese is melted and filling is bubbly. Uncover and cook 5 minutes. Serve with tortilla chips.

 

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This is a tasty appetizer; perfect for a midwinter gathering.

A super addition to your Super Bowl menu.

Ingredients:

1 cup chopped artichoke hearts (I get them in a jar)

1/2 cup frozen chopped spinach, thawed

8 oz. cream cheese

1/2 cup Parmesan cheese

1/2 teaspoon crushed red pepper flakes

1/8 teaspoon garlic powder

dash salt and ground pepper

Boil spinach and artichoke hearts in 1 cup water in a small saucepan over medium heat until tender, about 10 minutes.

Drain in a colander. Heat cream cheese in a small bowl in the microwave on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients and combine. Serve hot with tortilla chips or toasted Ciabatta bread.

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