Looking for a healthy appetizer you can quickly throw together? Whip up a batch of my Black Bean Hummus in less than five minutes. Keep canned beans in your pantry and garlic and lemon in the fridge to make this a go-to dish when you want a delicious homemade snack. It is so easy to make and tastes much better than the store-bought variety. Serve it with carrot sticks, tortilla chips or whatever you like to dip. Make it a meal by spreading hummus in a wrap or on a slice of bread topped with your favorite roasted vegetables.
1 (15 ounce) can no salt added black beans
2 cloves garlic, minced
2 tablespoons water
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon cumin
¼ teaspoon salt
⅛ teaspoon cayenne pepper
- Rinse and drain beans.
- Fit a food processor with the steel blade. Add all ingredients in the food processor and pulse until smooth. Transfer to a bowl and serve.
Move over lettuce, sautéed kale is a new match for crispy bacon and juicy tomato slices. Served over toasted baguette slices, these bites make a hardy appetizer that is easy to eat with your hands. It’s an easy dish to make with two farm-fresh ingredients from your Community Supported Agriculture share or with summer favorites from the Farmers’ Market. This dish pairs well with an earthy Pinot Noir from Willamette Valley Oregon. Just make this simple recipe, open a bottle of vino and you are ready to entertain.
1 bunch kale
1 tablespoon olive oil
2 tablespoons water
¼ teaspoon salt, plus more for serving
¼ teaspoon ground black pepper
½ whole grain baguette, cut into ¼ inch slices
3 tablespoons mayonnaise
2 teaspoons balsamic vinegar
2 medium tomatoes, sliced
10 slices bacon, cooked to desired level of crispy
- Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted. Season with salt and pepper.
- Preheat broiler to high. Broil for about one to two minutes per side, until lightly browned on the edges.
- In a small bowl, mix mayonnaise and balsamic vinegar. Spread balsamic mayonnaise on baguette slices and top with bacon, kale and tomatoes. Add a pinch of salt to the tomato on these B-Kale-T Bites and serve.
When I think of summer, watermelon and tomatoes immediately come to mind. They are two of my favorite seasonal foods and they compliment each other nicely in this appetizer with creamy and decadent burrata cheese. The outer layer of this cheese is fresh mozzarella, and when you slice it in half you will discover a luscious, creamy center made of mozzarella soaked in cream. It is the perfect cheese to pair with this summertime appetizer. This is a great last-minute dish for entertaining guests or taking to a potluck. Cheers to fresh and easy dishes for lazy summer days!
1 (4 ounce) ball of burrata cheese
½ small seedless watermelon, sliced and cubed
1 pound yellow cherry tomatoes
¼ teaspoon sea salt
1 tablespoon balsamic glaze
- Place burrata cheese in the center of a large serving platter. Arrange watermelon and cherry tomatoes around the cheese.
- Sprinkle with salt and drizzle with balsamic glaze. Cut a slit in the center of the cheese to allow the fresh cream to flow. Serve immediately.
Enjoy the flavors of a stuffed baked potato with this dish, but with the velvety smoothness of mashed potatoes. These creamy spuds are topped with baked salmon, farm-fresh kale, grated Parmesan cheese and crunchy bacon.
This meal makes a beautiful presentation on the plate when entertaining guests, and also makes an elegant appetizer with smaller portions served in martini glasses.
You could even make a mashed potato bar and let guests select from these topping and others, like pulled pork, roasted broccoli and smoked gouda.
1 pound salmon filet, cut into 4 pieces
1 teaspoon dried oregano
½ teaspoon salt, divided
½ teaspoon ground white pepper, divided
4 medium potatoes
1 tablespoon butter
¼ cup skim or low-fat milk
1 tablespoon olive oil
1 medium bunch kale
¼ cup freshly grated Parmesan cheese
4 slices bacon, cooked and crumbled
1. Preheat oven to 375 degrees Fahrenheit. Season salmon with oregano, ⅛ teaspoon salt and pepper and place in a baking dish. Zest and juice lemon, drizzling both evenly on top of salmon. Cook for 15 to 20 minutes, until salmon is cooked through.
2. Leaving the skin on the potatoes, scrub well and cut into 2-inch pieces. Add potatoes in a large pot and add enough water to cover. Bring to a boil. Reduce heat to medium and cook for about 20 minutes, until fork tender.
3. Drain potatoes and return to the pot. Add butter, milk, ¼ teaspoon salt and pepper and mash to combine. With a hand mixer, blend until velvety smooth.
4. Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and 2 tablespoons water. Sauté for 4 to 5, until wilted. Season with ⅛ teaspoon salt and pepper.
5. Scoop the mashed potatoes onto four plates and top each with equal amounts of sautéed kale. Remove skin from salmon and add a slice on top of potatoes and kale. Sprinkle with Parmesan cheese and bacon crumbles, and serve.
Note: The potatoes can be made the day before for a fast weeknight meal. You may need to add a splash of milk when reheating.
One of my favorite BBQ restaurants in Memphis serves a dish called the Idaho Pig, which is a giant baked potato stuffed with pulled pork and a lot of cheese and barbecue sauce. It is one of my favorite indulgences and the inspiration for this lighter version that is just as satisfying. These potato skins are a crowd pleaser and perfect appetizer or meal for the big game.
I love barbecue sauce, but most bottled sauces are high in sodium. This recipe uses only two servings of sauce for the entire recipe, keeping the sodium down while still delivering a sweet and tangy punch that will make you feel like you are hanging out in your favorite BBQ joint.
8 small potatoes
2 cups pulled pork (from Slow Cooker Drunken Pork)
¼ cup barbecue sauce
½ cup yellow cheddar cheese, shredded
½ cup white cheddar cheese, shredded
16 hot and sweet jalapeño pepper slices
Optional: light sour cream for serving
1. Preheat oven to 450 degrees Fahrenheit. Pierce potatoes a few times with a fork and bake for 30 minutes.
2. Remove potatoes, leaving oven on. Let potatoes cool enough to touch and cut each in half. Scoop out a small amount of potato, leaving a divot like space in the potato halves.
3. In a small bowl, toss pulled pork with barbecue sauce and stir to evenly coat. Add equal amount of pork to potato halves and top with two types of cheddar cheese and 1 jalapeño pepper slice.
4. Bake for 7 to 10 minutes, until cheese has melted. Serve immediately with light sour cream if desired.
Note: You can reserve the potato that you scoop out and add to mashed potatoes or potato soup for another meal.
Servings: 4 to 8 ~ Serving size: 4 for a meal and 2 for an appetizer
The inspiration for this dish came from a restaurant in Lexington, Kentucky that serves a honey bourbon and sugar glazed bacon appetizer with peanut butter. My version is lighter, but still captures the wonderful combination of bacon and peanut butter. I know it sounds a little odd, but once you have tasted it you will forget all about peanut butter’s famous sidekick — jelly. Peanut butter and bacon is the new duo in town.
This appetizer is a perfect pairing with your favorite Kentucky bourbon. It brings out the whiskey’s sweet notes of vanilla, caramel and honey. Cheers to good bourbon, an appetizer your friends will love and adventurous food combinations.
1 pound center cut bacon, cooked
1 large apple, sliced
2 tablespoons peanut butter
½ cup non-fat Greek yogurt
1 tablespoon honey
1 teaspoon vanilla
1 tablespoon skim milk
1. In a blender or food process, combine peanut butter, Greek yogurt, honey, vanilla and milk. Blend or process until smooth.
2. Serve immediately with bacon and apple slices or refrigerating until ready to serve.
Servings: 6 ~ Serving size: 2 bacon slices, 4 apple slices and 1½ tablespoons dip
Grilling intensifies the delicious flavor of pineapple, adding an extra burst of caramelized sweetness. The deli ham and grilled bell pepper complement the sweet fruit, turning this appetizer into a sweet and salty snack on a stick. This is a great appetizer to bring to a potluck or make for game day. Especially if you’re a Green Bay Packer fan and want to add a little green and gold to your plate. It may be freezing at the football stadium, but after one bite of this dish you will feel like you are in tropical Hawaii.
1 medium pineapple
4 medium or 3 large bell peppers
1 tablespoon olive oil
½ pound deli maple or honey ham, thinly sliced
1. Trim and core pineapple, and slice into four large sections. Remove stem and seeds from the bell peppers and cut each into two halves. On a large platter, brush both sides of pineapple and bell pepper with olive oil.
2. Heat a gas grill (or prepare a charcoal grill) to medium heat. Place pineapple and pepper on the grill and cook for four to five minutes per side, until produce is tender with lightly browned grill marks. Remove from grill and set aside until cool enough to touch.
3. Meanwhile, lay ham flat on a cutting board and cut into 1 inch strips. Starting at one end, roll each piece into a tight roll. Cut pineapple and pepper into 1 inch pieces.
4. Thread a toothpick with bell a pepper segment, piece of rolled ham and a chunk of pineapple. Repeat with remaining ingredients and serve immediately.
Note: Turn leftovers into a Hawaiian salad by removing the toothpick and tossing with your favorite leafy greens and salad dressing.