Posts Tagged ‘snack’

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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This brittle-like dessert is a star-spangled sweet treat. It keeps in the freezer so it’s easy to grab when the fireworks start in your neighborhood this 4th.

The howto:

Line a baking tray with aluminum foil and cover with saltine crackers edge to edge. Melt 3/4 cup butter and 3/4 cup brown sugar in the microwave. Gentle spread the butter sugar mixture over the crackers and bake at 350 for 15 minutes. Remove from oven and evenly top with 1 cup semi-sweet chocolate chips. Let set 1 minute, then spread gently with spoon. Top with finely chopped pecans or walnuts. Cool in refrigerator.  Break apart and store in freezer.

Ka Boom! 

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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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