Browsing Category: appetizers

25 Super Bowl Recipes, Part 3: Cold Dips

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Super Bowl Recipes: cold dips

Day 3 in our round-up of 25 Super Bowl Super Bowl Recipes: cold dips.

A quick, easy, cold Shrimp Dip from SimplyRecipes.
Perhaps the best-loved, most classic party dip: 7-Layer Taco Dip. And who better to turn to than Pioneer Woman? (Personally, though, I’m perfectly happy to skip making the guac from scratch; I use Wholly Guacamole Picante Style. And if you’re making a version of this classic that involves taco seasoning mix, check out my low-sodium, sugar-free recipe.)
Here’s a new twist on that old favorite: 7-layer Greek Dip. And for that, you’ll need hummus. Coming right up…
I refused to try hummus for years, based on the name alone. Don’t follow my example! This is yummy (and healthy) stuff. And homemade hummus is so easy. My recipe is based on this one from Martha Stewart, but I take a quicker route than oven-roasting the garlic, and replace the cayenne with cumin. More authentic, in my opinion.

Garlic Hummus
3 large cloves garlic, coarsely chopped
1 15-oz. can chickpeas, rinsed and drained
1 T. extra-virgin olive oil, plus extra for drizzling
3 T. tahini
3 T. lemon juice
3 T. water
3/4 t. kosher salt
3/4 t. cumin
3 T. pine nuts
paprika, for garnish, optional

Put the garlic in a small microwave-safe dish, and add just enough olive oil to lightly coat the pieces. Microwave on medium for 40 seconds, stirring once. (This mellows it a bit, takes off the strong bite.)

Add the garlic, chickpeas, the olive oil, tahini, lemon juice, water, kosher salt and cumin to a food processor. Process until very smooth, scraping down sides as necessary. Taste and adjust seasoning if necessary: add more cumin, salt, and/or fresh-ground pepper.

Spread the hummus on a plate, leaving an inch or more around the edge. If not serving soon, refrigerate till half-hour before serving.

Optional: Toast the pine nuts, being careful not to burn them. (You can do this in a dry skillet on the stovetop, or with olive oil the same way the garlic was done.)

Drizzle some olive oil over the hummus, scatter the pine nuts over it, and sprinkle lightly with paprika for color.

Serve with pita chips, wheat thins, and/or crisp vegetables such as cucumber or hicama.

PS: Want a Paleo, Whole30, or Keto friendly hummus? Check out my Almond Hummus recipe here!

almond hummus with chicken + peppers - keto + paleo friendly

25 Super Bowl Recipes, Part 2: Hot Stuff

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Super Bowl recipes: hot dips

Continuing this week’s round-up of Super Bowl recipes… Today’s theme: Hot dips.
Dig in!

Jalapeno Popper Dip from Big Red Kitchen — so much easier than wrapping jalapenos one by one!
French Dip Crescents from Mama Loves Food — Make this one even easier on yourself: use the super-simple au jus with my 10-minute French Dip recipe.
Buffalo Chicken Dip from SkinnyTaste – All the flavor of buffalo wings without messy hands!

25 Super Bowl Recipes, Part 1: Three-Ingredient Treats

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Every day this week, I’ll be posting four to six recipes I’ve rounded up that you might want to put on your Super Bowl table this weekend. Today’s theme: Three ingredients!  — aka, SUPER easy!

Mango Salsa
There are lots of recipes out there for mango salsa, but the first one I was introduced to was this one. It’s so simple, you’ll think, “That can’t be it.” But trust me, these three ingredients combine in some mystical way to create a deliciousness that outweighs the shopping list and expectations. For each two servings:
1 mango, diced (here’s how)
1 handful of cilantro, chopped
1 garlic clove, minced
Stir them all together, and enjoy immediately, or use within one day.
For party food, serve it with tortilla chips, but it’s also delish on top of salmon or pork.
Chipotle-Raspberry Salsa on Cream Cheese
Here’s another “recipe” that seems toooooo simple to be impressive, but oh my goodness, is this stuff addictive! And really, the picture above contains the whole recipe. You’ll want to soften the cream cheese first, and you won’t need the whole bottle — just pour it on till the cheese is well smothered.
The third ingredient? Your favorite crackers or chips: Ritz, Wheat Thins, Doritos — it’s all good!
You can find Bronco Bob’s at Amazon, World Market, and last time I checked, Dillons/Kroger.
Coming later this week: Hot Stuff, Cold Dips, Low Carb, and Sweet Treats!

Pizza bites – gluten free, low carb, tasty!

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Earlier this week, I made myself Kalyn’s Grilled Zucchini Pizza Slices for lunch. Yum! But I wanted to experiment with the broiler method she suggested, since not everyone can or wants to grill. Also, I thought it would be kinda cute to make bite-sized versions.

I went with summer squash rather than zucchini. They’re close cousins and nutritionally about the same, but I thought the yellow color might be more attractive to people who would be scared off by the green of zucchini. I want to set realistic expectations: no one is going to think they’re eating pizza crust; the texture is completely different. But all the flavors are there, and it’s a quite satisfying snack.

By the way, have you tried finding a tomato pasta sauce in the store that doesn’t have sugar or corn syrup in it? Crazy! I make my own – and no, it doesn’t involve peeling tomatoes or hours of simmering on the stove. It cooks up in about 20 minutes, using canned tomatoes. I make a big batch and keep extra in the freezer. Recipe and tips here: sugar-free marinara sauce.

(Oops. I can’t make a link using my tablet. ? Just type in ohthatstasty.com/marinara.)

I made some with pizza sauce and pepperoni, and I made some with pesto and grape tomatoes. I slightly prefer the pepperoni version, because there’s a little more punch to the flavor, but they’re both really good. And if you or your guests are vegetarian, the tomato option is a nice alternative.

I love how they came out! They are cute, but they’re also the perfect size to pop in your mouth whole. Which would also be perfect finger food, for say, super-bowl. I haven’t tested the method, but if you wanted to make a large quantity for a party, I bet you could make them ahead of time, up to and including the toppings, then cover and refrigerate them till serving time, and run them under the broiler for a minute or two.

Low-carb Gluten-free Pizza Bites

I’m not listing amounts, because this is one you can totally just wing.

summer squash
olive oil
shredded mozzarella
for the pepperoni version:
spaghetti sauce (preferably sugar-free)
pepperoni (turkey, if you like)
for the veggie version:
pesto
grape tomatoes

Preheat your oven to 450. Place the rack in the center.

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Slice the squash into 1/2″ slices. If using tomatoes, slice them about 1/4″ thick and set aside.

Drizzle a bit of olive oil over the squash and toss. You just want enough for all the pieces to have a thin coat of oil.

Line a baking sheet with parchment and lay the squash slices out on it. You can place them closer together than what I’m showing here. Bake in the preheated oven for 5 minutes. Remove the pan and inspect the underside of the squash. It should just be a bit brown in places. Return it to the oven for a minute or two if it’s not yet there.

Switch your oven setting to broil. Top the squash slices with your choice of toppings. I used the larger diameter slices for pepperoni, the smaller for tomato. I put the sauce or pesto on first, then the pepperoni or tomato, then sprinkled a small mound of cheese on top of each one.

Move the oven rack up so it’s about 4″ under the broiler. Return the pan to the oven and broil until the cheese is melted and done to your preference of golden-brown-ness. This will probably be somewhere around 3 to 5 minutes, but watch it closely.

Let them cool somewhat before serving; that tomato sauce will be hot!

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Garlic herb cheese spread or dip – low carb!

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Garlic herb cheese spread

This is such a simple dip, I keep some in the fridge almost constantly. I’m not sure I’d go so far as to call it a knock-off or copy, but it’s kinda like Alouette.

It’s tasty spread on just about any cracker, but for a low carb, gluten free snack, try it with celery or romaine dippers. These are simply the small end of a heart-of-romaine leaf. When I’m chopping romaine for a salad, I always leave the last 4 to 5″ and stash them in the fridge for just this purpose! They’ve got a perfect dipping shape, and I like them so much better than celery; no stringy stuff!

Garlic herb cheese spread or dip

8 oz. cream cheese, softened
2 T. sour cream OR Greek yogurt
1/2 t. granulated garlic
1/2 t. granulated onion
1 heaping t. dried oregano
1/4 to 1/2 t. freshly ground black pepper, to your taste
1/4 t. salt (if serving with veggies)

Stir together the cream cheese and sour cream (or yogurt) until pretty evenly combined. Add the other ingredients and stir till well mixed. Refrigerate for at least two hours.

Note: if you are serving this with crackers that are salted, you may leave out the salt.

Tomorrow: What to do with the rest of the romaine — Almost-Panera’s Asian Chicken Salad!

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