Category Archives: Appetizing Apps

Pizza Roll-Ups

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Even if you are not a football fan (gasp! are there such people still in the world?) I am sure you are doing something for the big game. (Super bowl is THIS Sunday kids, get with the program). I am also sure of the fact that we could all lay off the nachos, wings, pizzas, etc. that come along with watching the game. (Plus after 17 weeks of it, I think I have had my fill of hot sauce induced Sunday eats). However, since snacking is a must, but calorie overload doesn’t have to be. Here is an easy, quick, and healthy recipe for the game day munchies.

  • 1 can of the refrigerated reduced fat crescent rolls
  • 40 slices turkey pepperoni
  • 4 pieces of Weight Watchers mozzarella string cheese, cut in half
  • garlic powder (I added a dash of dried oregano because I like the freshness the little green specks add).
  • low fat marinara or pizza sauce

Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder & a pinch of the dried oregano. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm sauce.

Happy Eating, XO.

Crab Mushroom Caps

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I can’t even begin to tell you how much fun I am having researching Super bowl snack ideas. I wanted to be different, fancy, yet still healthy. I’d rather waste my caloric intake on beers vs. food for a change. I have a pot luck party to go to so why not show off a little instead of bringing the blasé, typical healthy option of veggies and dip?! This recipe is just as good for you, I mean 5 mushrooms are only 79 calories!!! AND as if you needed more convincing, it takes 10 whole minutes to throw together. How much more fab can these get? Comment below on your thoughts, twists, ideas.
  • 20 large white button or cremini mushrooms with the stems pulled out
  • 3 oz. lump crab meat (I upped it to 4 oz. because I ADORE crab).
  • 1 stick low-fat string cheese (shred through the garlic press)
  • 1/4 cup plain chobani yogurt (I used 0% fat)
  • 2 tbsp. cream cheese (you can use low-fat or fat-free but I refuse to)
  • 2 cloves of fresh minced garlic
  • pinch of black pepper
  • 1 tsp. of tony cacere’s (no salt since the seasoning already has salt).
  • pinch of dried parsley flakes (again I love the freshness a little green adds to a dish).
Mix all ingredients well and pop off the stems to the mushrooms. Fill caps and bake at 375 degrees for 15-20 min or until tops are crisped brown.
Happy Eating, XO.

It’s Greek to me

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So two summers ago, Jess & I went to Splish Splash (this water park in Long Island) with our significant others. Since we were going to be there all day and since amusement park food is always over priced and over fatty (I mean we were going to be in our bathing suits all days guys, no funnel cakes for us!) We decided to pack healthy and affordable lunches for the boys and us to eat mid-day. We did some sandwiches and salads and this salad was by far the biggest hit. Not only was it filling, but it was so easy to pack in little Tupperware containers with spoons.
  • 1/2 a bottle of Trader Joe’s Hummus Salad dressing (I bet the greek goddess one would work too, I don’t see why not)
  • 1 medium red onion diced small
  • 1 bag of orzo (15 oz.)
  • 1 cucumber diced small
  • 1 tomato diced (I just halved cherry tomatoes, about a cup)
  • 1/4 cup of olive tapenade (or just chopped black olives)
  • 2 tbsp. finely chopped fresh parsley
  • 1 tbsp. lemon juice
  • 1/2 cup of feta cheese
  • pinch of black pepper & salt to taste (I added a pinch of chili flakes too because I like spicy everything).
Boil the orzo per the packet instructions and drain well. Mix in the remaining ingredients and chill for 15-20 minutes before serving.
Happy Eating, XO.

Empanadas

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Ok so I am in a Latin state of mind. Not to brag, but I am going to Panama in February. So I am totes all about exotic food right now in anticipation of my travels. I mean don’t be jealous, you can get a taste of those countries at home with this muy rica comida! (translates to “very tasty food”, you silly goose). Anyway, I digress. Host a tapas night, or serve as a game time snack, or even pack some for lunch one day with a side salad. This is one delish dish that is worth the extra time. Oh and for those of you that don’t know what an empanada is: its a meat-filled pie. Portable, popular street food and just plain old yummy!

 

1 box Pillsbury refrigerated pie crusts (any puff pastry or pie dough would work this isn’t a shameless Pillsbury plug, Pepperidge Farm can get a holla too. Anyway, I made these two ways once with pie crusts and once with crescent roll dough to see which I liked better. Listen don’t judge Philly had a snowstorm and I had cabin fever & decided to keep busy by finding you guys the yummiest way to make these. No clear winner though: the crescent dough is harder to work with, but more fluffy. The pie crust was easier and flakier. So you decide whatever you like best. Ya, I have double the empanadas. So in reality I AM THE WINNER) & 1 egg, beaten

Chicken and Cheese Filling-

  • 2 tbsp butter & 2-3 tbsp. flour (a roux)
  • 1 medium Spanish onion chopped small
  • ½ cup white wine (feel free to leave out if you don’t have any on hand).
  • 2 chicken** pieces, skin removed & shredded/chopped. (I used a store bought rotisserie & kept the remaining for a chicken salad, obvi)
  • 1 cup milk
  • 1/2 cup Mexican blend, shredded cheese (maybe even less)
  • Salt and pepper to taste (garlic powder also because I am a freak)

**(Another option is to brown some ground turkey or ground beef with some taco seasoning and use that in place of the chicken. Get creative folks! Use what you have lying around…don’t be running to the store more than once a week if you don’t have to).

Anyway, back to the cooking part: heat the butter/flour (roux) & add the onions saute over medium heat until translucent, around 4 minutes. Add the white wine and allow to evaporate until ½ of the liquid is left and to deglaze the pan. Add the chicken & the milk, a little at a time until well incorporated and the sauce is thick.  Mix constantly, lastly you can add in the salt and pepper to taste (I also added garlic powder).

Heat oven to 350 degrees. Remove pie crusts from pouches; place flat on work surface. With 3 1/4-inch round cutter, cut 8 rounds from each pie crust. I don’t have a cutter so I used a martini glass, because I am hood like that. Spoon filling evenly onto half of each dough round. Sprinkle shredded cheese over the filling. A pinch of cheese people, don’t over stuff the empanada. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on foiled cookie sheet. Brush tops with egg. Bake 14-17 minutes or until golden brown. Let cool & serve immediately.
While the empanadas bake, you can whip up this easy, beyond delish dipping sauce. Any person can serve it with store bought salsa, a real foodie, makes even the accompaniments fresh! Check out the avocado cream recipe under Sauce Boss.
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Happy Eating, XO.

Pomegranate Kale Salad

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While scoping the world-wide web for our competition, err comrades. We recently came across this awesome food blog – A pinch of yum. Not only does it have super tasty recipes, but she is a fellow food enthusiast with an appetite for almost anything!

One recipe we just had to share with you is her Pom Kale Nut Salad. I mean, kale makes you think of a health freak, but this salad is yummy, promise. It has all the palate pleasers we rave about: sweet, tart, salty, crunchy, creamy, etc…Plus its filling enough to have as a meal and it truly is a sultry salad. Just look how tantalizing! Pomegranates really are the jeweled produce of Winter.

wild-rice-salad-3

Happy Eating, XO.