Strawberry, White Seedless Grapes & Smoked Gouda Cheese
Strawberries, seedless grapes and smoked gouda cheese on kabobs..
- 2 lb fresh strawberries
- 1 pack of kabob sticks
- 1 lb seedless grapes (white or red)
- 2 tbsp lemon juice
- 1/4 to 1/2 cup sugar
- 1 cup of smoked gouda cheese(dice into 1" cubes)
Began by thoroughly washing all fruit. Remove core at top of strawberries, slice in half lengthwise. Place strawberries into a glass or stainless steel mixing bowl, add sugar and lemon juice, then cover with foil and refrigerate. Allow strawberries to marinate for at least 2 hours. Remove from solution and carefully skewer on to kabob stick with grapes and cheese alternating between each and serve.
Green & Yellow Ribbons
Green and yellow ribbons of squash in a lemon sauce with dill.
- 1/4 tsp of Himalayan Pink salt
- 1/4 tsp of black sesame seeds
- 2 zucchinis (thinly sliced into ribbons)
- 2 yellow squash (thinly sliced into ribbons)
- 1 tsp garlic powder
- ½ tsp of Italian seasoning
- 1 tsp fresh cracked black pepper
- 1/4 cup of Robusto® Italian Dressing
Began by thoroughly washing squash. Slice into thin ribbons. Place ribbons into a glass or stainless steel mixing bowl, add salt, black pepper, garlic powder, Italian seasoning and Robusto® Italian Dressing, then toss, cover with foil and refrigerate. Allow ingredients to marinate for at least 20 minutes before serving. Serve with warm bread and your favorite topping.
Creamy Crunchy Cucumber Bites
- 3 tbsp fresh dill, minced
- 4 large English cucumbers
- 1 cup of vegetable cream cheese
- 1 small (5.3 oz) container plain Greek yogurt
- 1 pint of grape tomatoes (slice in half lengthwise)
- 1 tbsp powdered Ranch dressing mix (such as Hidden Valley)
Slice cucumbers into rounds, about ½-inch thick. You can leave the skin on, peel them, or partially peel them for a striped look. Slice grape tomatoes in half (or quarters, if large) and set aside. In a bowl, combine cream cheese, Greek yogurt, dill and Ranch dressing powder. Mix thoroughly. You can use an electric mixer, but you can also do this by hand. Transfer the cheese mixture to a piping bag (if you don't have one, you can use a large Zip-lock bag with a corner snipped off). Pipe the cheese mixture onto the cucumber rounds, then top with a cherry tomato half! Repeat as necessary to make the desired amount you want.
Baked Sweet Potato Chips
You get sweetness with a crunch with these baked sweet potato chips that are incredibly flavorful and crispy. Perfect alongside sandwiches, burgers, chili and the like..
- Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness.
- Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended).
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
Note: The low temperature allows them to get evenly crispy.
The perfect fall snack..
Ingredients:INSTRUCTIONS: Preheat oven to 200°
- 2 tsp. sugar
- 1/2 tsp. cinnamon
- 2 apples, thinly sliced
1. Place apple slices into a bowl and sprinkle with sugar and cinnamon. Toss to combine.
2. Place a cooling rack onto a baking sheet. Lay apples slices onto the baking sheet so that no apples overlap. Cook for 2-3 hours, flipping apples halfway through.
3. Bake until dried out but still pliable. Serve.
Melon Prosciutto Kabobs
These kabobs are loaded with melons from another universe, so put your space suit on, because you will need a lot of space in your suit after you sample these little planets. Your gonna want Scottie to beam you away from the table. We hope the Enterprise is not out of range!.
- 1 cantaloupe
- 12 slices prosciutto
- 1/4 cup of plum sauce
- 12 fresh basil leaves
- Balsamic glaze, for drizzling
- 8 oz. mozzarella balls (ciliegine)
1. Halve cantaloupe, then scoop out and discard seeds. Using a melon baller, scoop out 24 balls.
2. Assemble skewers: Layer cantaloupe, basil, mozzarella, prosciutto, and a second piece of cantaloupe until you have 12 skewers.
3. Combine plum sauce with balsamic glaze and drizzle over kabobs, serve immediately.
Buffalo Roasted Cauliflower
Bring some heat to a healthy meal. This forest of trees are a little smoky. They may have a few scattered fires. Don't worry they're not so hot that the blue cheese can't put it out..
Ingredients:INSTRUCTIONS: Preheat oven to 375°
- 1 tbsp of unsalted butter
- ½ cup of Franks® Red Hot Sauce
- 1 large head cauliflower, cut into florets
- 1/4 Cup of scallions
- 1/4 Cup of Creamy Blue Cheese
- ½ cup of Wishbone° Creamy French Dressing
Combine dressing, butter and hot sauce in a small saucepan over medium to low heat for 5 minutes. On a large baking sheet, toss cauliflower with buffalo sauce. Roast until tender crispy, 20 to 25 minutes, stirring once.
Mini BLT Cherry Bombs
Who doesn’t love a BLT, right? Well here’s the mini version – all that fresh and smoky BLT flavor you love shrunk down to healthy little paleo bites. If you’re looking for a paleo appetizer for your next party, this one’s a winner. Your guests will be amazed when they see a platter full of these colorful beauties rolling their way..
- Salt and pepper to taste
- 1/3 cup chopped green onions
- 1/3 cup of mayo (paleo or similar)
- 2 Tbsp fresh parsley, finely chopped
- 6 slices bacon, cooked and crumbled
- 1 pint cherry tomatoes (larger size cherry tomatoes work best)
1. Cut off the top off each cherry tomato.
2. Scoop out and discard pulp.
3. Invert tomatoes on a paper towel to drain.
4. In a small bowl, combine all the filling ingredients above and mix well.
5. Spoon BLT mixture into each tomato.
6. Place filled tomatoes on a party tray – refrigerate before serving!
Loaded Sweet Potato Boats
These weren't built to float, they were built to sink into your stomach. Once they drop anchor you'll sink into the closest chair. It's as simple as that..
Ingredients: (The Passengers)INSTRUCTIONS: Preheat oven to 400°
- kosher salt
- 1/4 cup chopped green onion
- extra virgin olive oil (EVOO)
- 1/4 cup non-fat Greek yogurt (optional)
- 4 sweet potatoes (about 2 inch in diameter)
- 6 slices of bacon (I prefer the thick-cut peppered bacon)
1. Line a baking sheet with aluminum foil.
2. Take a wet cloth and thoroughly wipe down and rinse off the outside of the potatoes. You’re going to eat the skin, so you want it clean and whisker-free.
3. Rub the now clean potatoes with a drizzle of EVOO. Make sure you cover the entire surface.
4. Bake at 400° F for 45 minutes.
5. Remove from oven and let cool completely (or until cold enough to handle).
6. Once cooled, turn the oven back on to 400° F.
7. Cut each potato in half lengthwise.
8. Using a fork to loosen the sweet potato meat, start scraping out the innards.
9. You need to be sure you leave between ¼ and ½ inch of sweet potato on the skin.
10. Rub the inside and outside of the skins with more EVOO and sprinkle every side with a generous amount of kosher salt.
11. Place face down on the baking sheet and bake at 400° F for another 8 minutes.
12. Flip over face-up and bake for 4 minutes.
13. Use a spatula and let them cool slightly before you remove from the baking sheet to a plate.
14. Chop the bacon into small ½ inch pieces and sauté until crispy.
15. After cooked, place on a paper towel to drain off the grease.
16. Sprinkle an even amount of bacon in each skin, top with the green onion, and finish with a dollop of Greek yogurt.
Smoked Salmon Hors D’oeuvres
A very simple quick and easy recipe..
- 2 large cucumbers
- 4 sprigs of fresh dill
- 6 oz smoked salmon (approx)
1. Cut the cucumbers into about 1/4″ discs.
2. Cut the salmon into 2-sq” pieces and fold on top of the cucumbers.
3. Use a toothpick to pin and hold the salmon to the cucumber.
4. Top each bite with a pinch of fresh dill and serve!