Chipotle Hummus

Hi friends, it’s Coco (aka Cori) again! How have you been? Good? It’s been so long since we’ve been together I feel we need a cup of coffee and a few minutes to catch up. You may remember that I like to bake and I have guest blogged for Shel in the past. I posted a Blueberry Buckle recipe as well as a Pumpkin Caramel Blondie recipe. Have you tried them yet? Well what are you waiting for? If you’re all settled in I’ll get started on today’s recipe, but first we need a little history - cue the FRIENDS theme song…

Have you ever watched FRIENDS? I know a silly question because who hasn’t? Well, Shel and my sister-in-law, Julie, are FRIENDS FAN-addicts! You see what I did there?!  They quote lines all the time!  All.The.Time.  In this case Shel and I were talking about my daughter’s upcoming birthday party and how I was making Shel’s hummus recipe (which is uber delicious). Not only was I making Shel's hummus I was mulling over the idea of making a Chipotle Hummus with the extra can of chick peas I had on hand.  I got Shel on the phone to tell her my plans and can you guess the first thing she said? “What gets out hummus?  What gets out hummus?” You guessed it, a line from FRIENDS!  After we had a good laugh and I got her back on track we began brainstorming this recipe.  Let me tell ya folks, it’s GOOD!  Never have veggies seen a better dipper but you can also dip pita bread, pita chips, crackers, or even make a wrap for lunch!  What’s great about this recipe is you can add more chipotle peppers and/or adobo sauce and kick up the heat factor to your liking! You’ll be glad you did…just like I’m glad for friends (like Shel) that will be there for me when the rain starts to pour. Because she’s been there and she knows I will be there for her too.   

Chipotle Hummus (adapted from foodnetwork.com)

1 (15 oz.) can chick peas, drained and rinsed
1 medium chipotle pepper + 2 t. sauce from a can of chipotle peppers in adobo sauce (more if you want it spicier!)
5 T. lime juice
1/3 c. tahini paste
2 T. water
1/2 t. salt
1 t. minced garlic
1/2 t. cumin
1/2 t. chili powder
Pita, for serving

Add all ingredients to your food processor and pulse until smooth. Serve with pita.

10 servings (102 calories each serving) according to my calculator on loseit.com

Caramelized Onion, Mushroom, Apple and Swiss Puff Pastry Bites

Let's say you have a Christmas party this weekend and the hostess has asked you to bring an appetizer. She's an elegant gal, impeccable house, perfect kids and oh yeah, she's your husband's boss.  Sounds like a super-fun time to me (she says sarcastically). If you're stuck in this awkward/unwanted scenario I have a solution: bring the best appetizer in the room. Allow me to introduce you to your new best friend, the puff pastry cup. It's a French pastry that consists of multiple layers of rich and buttery yet light and flaky dough. A very time consuming animal to make BUT never fear, because you can buy it frozen in your grocer's freezer aisle. Yes, there it is right next to the  frozen pie crust and dinner rolls, this mysterious little package of buttery deliciousness. There are two popular options; a puff pastry sheet (2 sheets per package) or the puff pastry cups which is what I used for this recipe. The cups are all kinds of awesome because all you have to do is break them apart, bake them, remove the centers and fill with the amazing (and did I mention, vegetarian) filling! Yes, Virginia, there is a Santa Claus and puff pastry is definitely in his bag of holiday treats. Throw a package in your cart, my friend, because you're gonna need it.   

Now let's talk about caramelizing onions for the filling. Caramelized onions are one of the most underused ingredients in the kitchen; so easy to make and chock full of flavor. I'm not gonna lie, it's a time consuming process but it pays off in the end. Just heat some oil in a pan, thinly slice onions, salt and let them cook on low heat for 30-45 minutes. Yes, I know it's the holidays and you're busy but you're in the kitchen already, right? Get the onions going while you empty the dishwasher and make your kids a frozen pizza (because that's what you do when you hire a sitter to go to your husband's holiday party, right)? Cook those babies low and slow until they start to brown and shrink to less than half the size you started with. Now, before you go googling shortcuts on how to caramelize onions in a flash let me stop you to give you some advice, and let me be clear when I say this: DON'T DO IT! There is no substitute for cooking these onions using the method described. Yes, someone might tell you to add balsamic vinegar to the onions to colorize them and "caramelize" them faster. Or you might find a bit of advice about adding sugar to the onions. It's not the same and there is no substitute for olive oil, onions and salt in a pan cooked slowly. Trust me, I know because I've tried it and been disappointed. Once the onions are caramelized they blend beautifully with earthy sauteed mushrooms, crisp, sweet apples, creamy swiss cheese and hearty herbs in those delightful puff pastry shells. Boom! Elegant appetizers, done.Pull up to that party with confidence, my friend, because you've got this! Hopefully, you've also got a bottle of champagne as a hostess gift because champagne covers a multitude of sins. 

Caramelized Onion, Mushroom, Apple and Swiss Puff Pastry Bites (adapted from tablefortwoblog.com)

2 T. olive oil
1 large yellow onion, thinly sliced
1 t. salt
4 oz. button mushrooms, finely chopped
2 T. unsalted butter
1 medium granny smith apple, finely chopped
1 t. sugar
1 1/2 oz. grated swiss cheese
1 T. dried chives
1/2 t. dried thyme
Additional salt and pepper to taste
1 (9 1/2 oz.) package frozen puff pastry cups (such as Pepperidge Farm)

Heat the olive oil in a large skillet over medium high heat then add the onions and salt. Reduce the heat to medium low and cook the onions, stirring occasionally, for about 30-45 minutes until the onions are golden brown. Remove the onions to a large bowl. Add the mushrooms to the same skillet and sauté over medium heat for about 5 minutes until they are browned and tender. Remove to the bowl with the onions. 

In the same skillet melt the butter then add the apples and sugar. Saute the apples over medium high heat for about 10 minutes until they are tender. Add the apples to the bowl with the onions and mushrooms. Add the cheese, chives and thyme to the bowl and season with salt and pepper to taste. 

Bake the puff pastry cups according to the package directions. Once they are baked, remove the centers (I used a butter knife) and discard. Fill each puff pastry cup with the filling and pop them back in the oven for an addition 2-3 minutes to melt the cheese. 

Makes 24 bites (78 calories each bite) according to my calculator on loseit.com 

Chicken Marsala Meatballs

As much as I love a girl's night out there is something to be said for a girl's night IN. Picture it: you and two or three of your girlfriends sitting around the dining room table in your sweat pants and slippers, sans makeup (don't worry, no one's judging) with cocktails in hand, munching on homemade appetizers followed by dessert and maybe a few episodes of your favorite sitcom afterwards. Two of my sweet friends and I had just such a night recently and it was the perfect start to my weekend. They showed up just after I put my kids to bed and we noshed and laughed to our little hearts' content. Then we plopped on the couch to watch Friends and ate the Pioneer Woman's chocolate pie with plenty of whipped cream on top (oh yes we did!) Have I mentioned the importance of having friends who like to bake?!

One of the munchies I made that night was these chicken marsala meatballs. Traditionally, chicken marsala is chicken cutlets in a marsala wine sauce with onion, herbs and mushrooms. Marsala is a Sicilian wine that is fortified (usually with brandy) giving it a long shelf life and a deep, rich flavor. There are two types of marsala; dry and sweet. I prefer the dry marsala because I think it is more versatile when cooking, especially in savory applications, while sweet marsala is more useful for dessert. I picked up a bottle at Trader Joe's for less than five dollars. Please refrain from using marsala cooking wine that you find in the grocery store, it's not real wine and the flavor just isn't the same. Now that we've cleared that up let me tell you about these meatballs! Ground white meat chicken is mixed with breadcrumbs, cheese, parsley, milk and egg then rolled into bite sized meatballs. The meatballs are then broiled to perfection and doused in a flavorful sauce of marsala wine, sliced cremini mushrooms, shallots, flour and chicken broth that you whip up while the meatballs cook. I made these a few hours ahead of time and kept them warm in the crock pot until we were ready to eat. It's always good to make them ahead for "quality control" purposes. Ahem. These are the perfect bite because they are small, flavorful and practically guilt free! Call your girlfriends and plan your next girl's night...in!

Chicken Marsala Meatballs (adapted from foodnetwork.com)

1/4 c. panko breadcrumbs
2 T. water
1/3 c. + 1 T. dry marsala wine
1 lb. ground white meat chicken
1/4 c. grated parmesan cheese
1 large egg
2 T. chopped fresh parsley
1 t. salt, divided
1/8 t. pepper
2 T. olive oil, divided
8 oz. cremini mushrooms, sliced
1 large shallot, minced
1 1/2 t. all purpose flour
1 1/4 c. low sodium chicken broth

Set the oven rack on the top rung and preheat the broiler to high. In a large bowl mix together the breadcrumbs, water and 1 T. of marsala wine and leave to soak for 5 minutes. Add the chicken, parmesan, egg, parsley, 1/2 t. salt and the pepper to the breadcrumb mixture and mix until just combined. Form the mixture into tablespoon-sized balls and place on a baking sheet that has been sprayed with cooking spray. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside. 

In a straight-sided skillet, heat 1 T. of the olive oil over medium hight heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 t. salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 T. olive oil. Add the 1/3 c. marsala and whisk until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. 

Makes about 30 meatballs (37 calories each meatball) according to my calculator on loseit.com

Mexican Relish Dip

For some people (okay, for Kansas City and San Francisco fans) baseball is still going on.  Isn't it AMAZING!?  I have never been so excited about baseball in my life!  The last time the Royals won the World Series I was 9 years old!  NINE!  Yes, that makes me 38 for those that don't want to do the math.  Anyway, my oldest son is now 9 (and a big baseball fan) and I think it would be so incredibly cool if they could pull out a win in this thing.  So, today I'm sharing a great dip for you to make if you are sitting around watching the games this week.  It's quick, easy and so delicious!  It's also nostalgic for me because I remember my mom making this when I was growing up!  Enjoy!

Mexican Relish Dip

3 (4 oz.) can chopped green chiles
1 (4 1/2 oz.) can chopped black olives
4 1/2 oz. sliced green olives
4 green onions, sliced
1 (10 oz.) can Rotel tomatoes
2 T. olive oil
2 T. white vinegar
1/8 t. garlic powder
1/2 t. salt

Mix all ingredients in a medium bowl, cover and refrigerate for a couple of hours.  Serve with tortilla chips.

8 servings (92 calories each serving) according to my calculator on loseit.com

Jalapeno Popper Dip

Some of you may remember this recipe for Smothered Jalapeno Popper Chicken that I posted a while back.  If you have not made it yet you really need to!  Anyway, over Labor day weekend I was trying to think of dip options to take to a friend's house for dinner and I thought about that chicken recipe.  I didn't necessarily want an appetizer with meat in it because we were having smoked brisket (can I get an amen?) for dinner.  So, I did my favorite thing.  I searched the internet!  I came up with this recipe and it was SO good (as evidenced by the picture below which shows a few hands ready to dive back in after I FINALLY got my cell phone picture.  Yes, I know I need to remember my camera!)  Anyway, I served this delectable appetizer with corn chips and Ritz crackers for dipping.  No, this is not a low cal dish.  No, this is not something I make all the time.  Yes, you should absolutely make it for your next football, baseball or basketball (is anyone else as excited about college basketball as me??!!) watch party!  Enjoy!

Jalapeno Popper Dip (adapted from simply-gourmet.com)

6 slices bacon, diced and cooked until crispy
3 (8 oz.) packages light cream cheese, softened
4 jalapenos, seeded and finely diced (use more if you like more heat)
1 1/2 c. shredded co/jack cheese
1/4 c. green onion, sliced
4 T. unsalted butter
1 1/2 oz. pork rinds
4 T. grated Parmesan cheese

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  In a large bowl combine the bacon, cream cheese, jalapenos, shredded cheese and green onions and stir to combine.    Place the mixture in the prepared dish and smooth the top so it's even.

In a small sauce pan melt the butter.  Place the pork rinds, Parmesan cheese and melted butter in the bowl of a food processor and pulse until the mixture resembles fine breadcrumbs.  Spread the mixture over the top of the dip in an even layer.  Bake for 20-30 minutes or until bubbly and heated through.

12 servings (205 calories each serving) according to my calculator on loseit.com

Ricotta and Cinnamon Meatballs

So many times when I think of appetizers I think I'd like to make something more traditional (meatballs) but with a twist (cinnamon and ricotta.)  This is a great example of that!  It's the meatballs we all know and love and the flavors are phenomenal!  The other really cool thing about this meatball recipe is one of the binders used is orzo pasta.  If you don't know what orzo is, it's a rice shaped pasta that cooks really fast and makes delicious salads.  In this recipe the orzo is added to the meatball mixture raw and cooks right in the sauce!  A few weeks ago I hosted my book club and this is one of the things I served.  I made them in the morning and then put them in the crock pot on keep warm all day.  They held up great and it helped me avoid the rush to finish food prep right before everyone got there.  I served the leftovers the next day on pasta with red sauce!  Enjoy!

Ricotta and Cinnamon Meatballs (adapted from foodnetwork.com)

2 small shallots, minced
2 cloves garlic, minced
1 large egg
1/4 t. cinnamon
1/8 t. nutmeg
1 lb. 96% lean ground beef
3/4 c. low fat ricotta cheese
1/4 c. orzo pasta
1/4 c. fresh basil leaves, chopped
1/2 t. salt
1/4 t. pepper
1 (24 oz.) jar marinara sauce (I used tomato basil)

In a medium bowl whisk together the shallots, garlic, egg, cinnamon and nutmeg.  Stir in the ground beef, ricotta cheese, orzo pasta, basil, salt and pepper and set aside.  In a large shallow skillet bring the marinara sauce to a simmer.  Form the meat mixture into balls (I used a 1 T. scoop) and place them in the marinara sauce.  Cover and allow to simmer for 15 minutes.  

Makes 36 meatballs (44 calories each) according to my calculator on loseit.com

Baked Goat Cheese and Tomato Dip

Today I'm sharing a recipe for a great dip that can be whipped up in no time and is perfect for any party coming your way.  It is baked but would be delicious hot or at room temperature (but not cold.)  I love the tanginess of the goat cheese with the sweetness of the tomatoes (made a little sweeter by the addition of the tiniest pinch of sugar - you'd be amazed what a pinch of sugar will do for tomatoes!)  I served this with cut up veggies and crackers but would gladly eat it with a spoon!  Enjoy!

Baked Goat Cheese and Tomato Dip (adapted from garnishwithlemon.com)

1 T. extra virgin olive oil
1 small onion, diced
2 garlic cloves, minced
2 T. tomato paste
1/4 t. crushed red pepper
1/4 t. sugar
1 (14 1/2 oz.) can petite diced tomatoes
1/4 c. julienned sun dried tomatoes (found in the produce section - not the ones packed in oil)
1/4 c. basil, chopped
1 t. salt
1/2 t. pepper
8 oz. goat cheese at room temperature
8 oz. reduced fat cream cheese at room temperature
Veggies and crackers for serving

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  Add the oil to a medium skillet and heat over medium heat until hot.  Add the onion and saute until tender, about 5 minutes.  Add the garlic, tomato paste, crushed red pepper and sugar and stir for 30 seconds.  Add the diced tomatoes and sun dried tomatoes.  Cook for 1 minute then reduce the heat to medium low and simmer for 10-15 minutes, stirring occasionally (the tomatoes will reduce and thicken.)  Remove from the heat and stir in the basil, salt and pepper.  

Combine the goat cheese and cream cheese in a medium bowl.  Using a hand mixer blend them together until smooth.  Spread the cheese in the prepared baking dish and spread the tomato mixture on top.  Bake for 15-18 minutes or until heated through.  Serve with veggies and crackers.

12 servings (121 calories each serving excluding dippers) according to my calculator on loseit.com

Blue Cheese Ranch Dip

This might go down in history as the easiest and tastiest dip of all time!  Just three ingredients mixed together and you are all set!  The original recipe for this dip called for a combination of Greek yogurt and sour cream but I used all Greek yogurt to save on calories and I didn't miss the sour cream at all!  I also used a little more blue cheese.  I like to gild the lily.  Serve with carrots, celery and sweet and spicy bbq Sunchips (not pictured) and you have a great appetizer for any occasion!  Enjoy!

Blue Cheese Ranch Dip (adapted from lemonsforlulu.com)

2 c. plain Greek yogurt
1 packet ranch dressing mix
5 oz. blue cheese crumbles

Stir all ingredients together and refrigerate for at least 2 hours before serving to allow the flavors to meld.  

12 servings (68 calories each serving, not including dippers) according to my calculator on loseit.com)

Carrot Hummus

How about another recipe for hummus but this time, with a twist?  If you'll remember, I posted this recipe for hummus last week.  Well, I had some leftover carrots laying around and I thought "surely there's a way to use these that is more interesting than just dipping them in ranch."  Yep, there is!  This is a very interesting hummus recipe that has some of the same flavors you are used to with hummus but it mixes it up too.  Serve with pita and you have a great snack or appetizer!  Enjoy!

Carrot Hummus (adapted from washingtonpost.com)

1 t. cumin seed
1 t. coriander seed
6 T. extra virgin olive oil
1 t. honey
1 lb. carrots, peeled and cut in 1" chunks
3 large cloves garlic, peeled
Salt and pepper
2 T. freshly squeezed lemon juice
1/4 c. orange juice
3 T. tahini (can also use smooth peanut butter)

Preheat the oven to 400.  Spray a medium roasting pan with cooking spray and set aside.  Toast the cumin and coriander seeds in a small dry skillet for about a minute, until just fragrant.  Place the seeds in a small food processor and add 4 T. of the oil and all of the honey.  Pulse until combined and the seeds are broken up.  

Toss the carrots with the spiced oil, garlic and sprinkle with salt and pepper.  Roast for 30 minutes, turning once or until the carrots are tender and just starting to char along the edges.  Allow the carrots to cool slightly.

Transfer the carrot mixture to the bowl of a large food processor, scraping all the bits off of the pan into the processor.  Add the lemon juice, orange juice, tahini, remaining 2 T. oil, 1 t. salt and 1/4 t. pepper and puree until smooth, scraping down the sides of the bowl as needed.  Transfer to a serving dish and drizzle lightly with a little more oil.  

12 servings (109 calories each serving) according to my calculator on loseit.com

Black Olive Tapenade

It's been a little bit of an appetizer overload here on Shel's Kitchen lately but I recently co-hosted apps for our school's progressive dinner so I have a lot to share!  This olive tapenade is salty and thick and oily and delicious!  I served it on crostini but you could serve it with crackers or even as a dipper for veggies.  Any leftovers would be delicious on sandwiches too!  I hope you enjoy.

Black Olive Tapenade (adapted from foodnetwork.com)

1 (15 oz.) can large black olives, drained
1/2 t. anchovy paste (or two anchovy fillets)
1 small clove garlic, smashed
2 T. capers, drained
3 fresh basil leaves
1 T. freshly squeezed lemon juice
2 T. extra virgin olive oil

Place all ingredients in the bowl of a food processor and process to combine.  Scrape down the sides of the bowl and continue processing until the mixture is a coarse paste.  Transfer to a bowl and serve with crostini, crackers or veggies.

12 servings (2 T. each serving and 59 calories each serving) according to my calculator on loseit.com

If you want to make your own crostini here's how I make it:  Preheat the oven to 375.  Place baguette slices (about 1/4" thick) on a baking sheet and drizzle each slice with olive oil and sprinkle with salt and pepper.  Bake until golden and crisp, about 10-12 minutes.  

Hummus

Everyone needs a good hummus recipe.  Hummus makes a great snack, a great spread for sandwiches and a great appetizer at any party.  It is loved by vegetarians and meat eaters alike and can be served with veggies or pita (or both!)  This hummus has the perfect amount of garlic and lemon which, in my book, are the essentials to a good hummus.  Well, besides the chickpeas, of course!  Whiz up a batch today!  

Hummus (adapted from foodnetwork.com)

1 (15 oz.) can chickpeas, drained and rinsed
4 garlic cloves
1 t. salt
1/3 c. tahini paste
6 T. freshly squeezed lemon juice
2 T. water
8 dashes hot sauce (I use Frank's)

Add all ingredients to the bowl of a food processor and process until the hummus is smooth.  Taste for seasoning and serve cold or at room temperature with pita chips or veggies (I like carrots and celery.)  I serve mine topped with a few toasted pine nuts, a drizzle of olive oil and a sprinkling of paprika.  

10 servings (104 calories each serving) according to my calculator on loseit.com

Cocktail Sauce

In my book there is not a better appetizer than shrimp with cocktail sauce.  Anytime I serve it, it is the first thing to go.  The problem is, the store bought cocktail sauce rarely has enough flavor (or horseradish-y heat) for my taste.  I like my cocktail sauce with a real zing to it!  Please enjoy this simple (and zingy) cocktail sauce next time you have shrimp cocktail.  I promise it comes together in five minutes and you will never buy the bottled stuff again!

Cocktail Sauce (adapted from foodnetwork.com)

1/2 c. chili sauce (I used Heinz)
1/2 c. ketchup
3 T. prepared horseradish (I used Inglehoffer - you may want to start with 2 T. and work up from there)
2 t. freshly squeezed lemon juice
1/2 t. worcestershire sauce
1/4 t. hot sauce (I used Frank's red hot)

Whisk all ingredients together in a bowl and serve with shrimp!

Makes 8 servings (2 T. each serving at 46 calories each not including the shrimp) according to my calculator on loseit.com

Mushroom Pesto Crostini

This is a new and delicious twist on pesto and is a perfect appetizer when you are in the mood for something a little different.  White mushrooms are mixed with porcini mushrooms, parsley, garlic, walnuts and Parmesan cheese to make this slightly smoky and perfectly textured pesto. Making your own crostini is so easy and really is a nice detail but feel free to serve this with crackers if you don't have the time!  Enjoy!

Mushroom Pesto Crostini (adapted from foodnetwork.com)

1 oz. dried porcini mushrooms
8 oz. white button mushrooms, sliced
1/2 c. walnuts, toasted
2 garlic cloves
1 1/2 c. parsley
1/2 c. Parmesan cheese
1/2 c. extra virgin olive oil (plus more for drizzling crostini)
1 baguette, sliced in 36 slices
Salt and pepper

Bring a small pot of water to a boil, remove from heat and add the porcini mushrooms, making sure they are submerged in the water.  Let the mushrooms stand until they are tender, about 15 minutes.  Scoop out the mushrooms with a slotted spoon being careful not to stir any residual dirt  that may have sunk to the bottom of the pan.  Discard the mushroom water.

Combine the porcini mushrooms, white mushrooms, walnuts, garlic, parsley, and parmesan in a food processor and pulse until coarsely chopped.  With the machine running, slowly add the 1/2 c. olive oil blending until the mushrooms are finely chopped.

Transfer the pesto to a serving bowl if serving immediately.  If you are not serving immediately store in the refrigerator with plastic wrap on top (touching the top of the pesto) to keep it from turning brown.

For the crostini, preheat the oven to 375.  Place the baguette slices on a baking sheet and drizzle each slice with olive oil and sprinkle with salt and pepper.  Bake until golden and crisp, about 10-12 minutes.  

Serve the pesto on the crostini.

Makes 36 pieces of crostini (74 calories each piece) according to my calculator on loseit.com

Bacon Wrapped Potato Bites with Spicy Dipping Sauce

I hear there are some big games coming up this month.  Now, I'm not a fan of football, but I AM a fan of having friends over and eating snacks while "watching" football.  Who's playing?  I have no idea!  Where's the food!!??  Now you're talkin'!  Here's an easy recipe that can be put together, then baked just before your guests arrive.  The original recipe called for sour cream in the dipping sauce but I subbed plain Greek yogurt.  Do whatever you like!  Enjoy your friends, and the football too, I guess!

Bacon Wrapped Potato Bites with Spicy Dipping Sauce (adapted from thekitchn.com)

1 lb. small red or yukon gold potatoes
2 1/2 t. salt, divided
1 1/2 t. minced fresh rosemary
1 T. extra virgin olive oil
1/4 t. pepper12 ounces thick-cut bacon
1 c. plain Greek yogurt
2 t. hot sauce (I use Frank's)
Salt and pepper, to taste

Preheat the oven to 400.  Wash and dry the potatoes and cut them into 1" pieces.  You want them roughly the same size so they cook evenly.  Put the potatoes in a medium pot, cover with cold water and bring to a boil.  Season with 2t. of the salt and cook for 3-4 minutes until you can stick a fork in them without too much resistance.  You want the potatoes to be almost, but not fully cooked, or they will fall apart in the next step. 

Drain the potatoes and put them in a large bowl.  Add the rosemary, olive oil, 1/2 t. salt and pepper.  Toss until the potatoes are evenly coated.  

Cut the strips of bacon into thirds.  Wrap each potato with a piece of bacon, securing with a toothpick. Put the potatoes on a baking sheet that is lined with foil (you may need 2 baking sheets.)  The potatoes can be prepared ahead of time up to this point and refrigerated until you are ready to bake.  

Bake the potatoes for 15 minutes then flip each piece.  Bake for another 15-20 minutes, until the bacon is cooked through and as done as you like.  Mix the sour cream and hot sauce in a bowl and season with salt and pepper to taste.  Pile the potato bites on a plate and serve alongside the dipping sauce!

Makes about 3 dozen pieces (27 calories each, including dipping sauce) according to my calculator on loseit.com

Texas Caviar

Are you looking for a quick, easy, delicious and low cal appetizer for new year's eve?  Well, look no further my friends!  This dip, which is made with black eyed peas, corn and Rotel tomatoes, for a little spice, is the perfect thing!  Black eyed peas are traditionally eaten on new year's day for good luck in the coming year but why not start early?  Or make a double batch and have some on new year's day too!  Serve this with tortilla chips for dipping or just eat by itself as a refreshing salad!  Enjoy!

Texas Caviar (Shelly Redmond)


1 (15 oz.) can black eyed peas, drained and rinsed
4 green onions, finely chopped
1/2 large green pepper, finely chopped
1 (15 oz.) can yellow corn, drained and rinsed
1 (10 oz.) can Rotel tomatoes
1/2 c. cilantro, chopped
4 T. freshly squeezed lime juice
2 T. extra virgin olive oil
1 t. salt
1/4 t. black pepper

Combine all ingredients in a large bowl and stir to combine.  Refrigerate until ready to serve.  Can be served cold or at room temperature with tortilla chips.

8 servings (131 calories each serving) according to my calculator on loseit.com

Killer Pecans

Whew boy!  It's almost Christmas my peeps!  How is everybody holding up?  Do you need an easy snack/appetizer/dessert to take to a party?  Maybe you still need a teacher or mail man gift (do people still give gifts to their mail man?)  Whatever you need, I have it for you today!  These spicy, sweet, salty little treats will please anyone and I promise you don't have to like curry to like these!  Make them and see for yourself! 

Killer Pecans (source unknown)


1 lb. pecan halves
1 egg white
1 t. water
3/4 c. white sugar
2 T. curry powder
1 T. salt

Preheat the oven to 250.  Arrange the pecans on a jelly roll pan and toast for 10 minutes.  Meanwhile, whisk the egg white and water in a large bowl until frothy.  Stir in the toasted pecans and sprinkle with sugar, curry powder and salt.  Mix well.

Lightly coat the cookie sheet with cooking spray.  Spread the pecans in a single layer on the sheet and bake for 1 hour, stirring twice.  Store in an airtight container for up to 1 month.

16 servings (241 calories each serving) according to my calculator on loseit.com

Smoked Salmon Spread

This is one of my favorite appetizers of all time!  What's not to like?  Cream cheese, sour cream, SMOKED SALMON!  Serve this with the cracker of your choice (or on crostini) at your next party and I promise, it will be a hit!   It also travels well and you can make it a day ahead PLUS it's easily doubled for large parties.  Is there anything better?  Enjoy!

Smoked Salmon Spread (adapted from foodnetwork.com)

8 oz. light cream cheese, at room temperature
1/2 c. light sour cream
1 T. freshly squeezed lemon juice
1 T. fresh dill, minced
1 t. prepared horseradish, drained
1/4 t. salt
1/4 t. black pepper
1/4 lb. smoked salmon, minced

Cream the cheese in a large bowl with the electric mixer until smooth.  Add the sour cream, lemon juice, dill, horseradish, salt and pepper and mix until combined.  Add the smoked salmon and mix well.  Chill and serve with crackers or crostini. 

8 servings (69 calories each serving) according to my calculator on loseit.com

Double Cheese Bruschetta

This is a quick and easy little appetizer for any holiday party you have coming up this year.  Mix cream cheese with feta, spread on crostini and top with your favorite toppings.  I chose halved grape tomatoes and kalamata olives.  Use your imagination and enjoy!

Double Cheese Bruschetta (adapted from bettycrocker.com)

1 baguette, sliced in 1/2" thick slices (you will only need about 1/2 of a large loaf)
Extra virgin olive oil
Salt and pepper
4 oz. crumbled feta cheese
6 oz. whipped cream cheese, softened
16 halved kalamata olives
8 halved grape or cherry tomatoes

Preheat the oven to 400.  Place the baguette slices on a foil lined baking sheet (for easier clean up) and drizzle with olive oil.  Season the baguette slices with a sprinkle of salt and pepper and bake about 10-12 minutes until the bread is crispy and golden brown.  Allow to cool.  This can be done up to a day in advance.

In a small bowl mix the feta cheese and the cream cheese with a spoon (this step, too can be done in advance).  Spread 1 T. on a cooled baguette slice and top with olives and cherry tomatoes.

Makes about 16 pieces (85 calories each) according to my calculator on loseit.com

Hawaiian BBQ Chicken Cups

I made these chicken cups for a game night with friends on Saturday and we all really liked them.  We did agree that they needed more bbq sauce so I am adding more next time I make them.  I used 1/4 c. the other night but we all agreed 1/2 c. would make them better!  If you want less bbq flavor feel free to use 1/4 c.!  I used chipotle bbq sauce but any spicy bbq sauce would be great!  You definitely want one with a little heat to offset the sweetness of the pineapple.  Enjoy!

Hawaiian BBQ Chicken Cups (adapted from skinnymom.com)

1 lb. boneless, skinless chicken breasts, cooked and shredded (I cooked mine in the crock pot with 1/4 c. chicken broth, salt and pepper)
1/2 c. crushed pineapple (I used canned, not in heavy syrup)
1/2 c. spicy bbq sauce
1 green onion, finely chopped
16 wonton wrappers
1 c. reduced fat shredded cheddar cheese

Preheat the oven to 400.  Mix chicken, pineapple, bbq sauce and green onion in a medium bowl (you could do this part ahead if you want).  Lightly spray 16 muffin cups with cooking spray and press one wonton wrapper into each cup.  Spoon the chicken mixture into each cup, splitting evenly.  Top the cups with shredded cheese and bake for 15 minutes.  Allow to sit in the pan for 5 minutes for easy removal.  Remove with a butter knife or offset spatula and serve!

16 cups (89 calories each cup) according to my calculator on loseit.com

Zucchini Tots

This is one of my favorite recipes of all time!  Great for appetizers, as a side dish for dinner or even for breakfast these cute little two bite tots are sure to please anyone!  Even my 8 year old (who is not picky but does not like zucchini) eats these!  In fact, when I made them the other night he ate eight of them!  Make a lot because they seem to disappear fast.

Zucchini Tots (adapted from skinnytaste.com)

2 large eggs
2 c. grated zucchini
1/2 medium yellow onion, finely chopped
1/2 c. shredded part skim mozzarella cheese (could also use cheddar or parmesan)
1/2 c. Italian breadcrumbs
1 t. salt
1/2 t. pepper

Preheat the oven to 400.  Spray a mini muffin tin with cooking spray.  In a medium bowl whisk the eggs and then add the rest of the ingredients and stir until well combined.  Spoon the mixture into the muffin tin, filling them to the top and patting down with your fingers so they are compact and flattened on the top.  Bake for 16-18 minutes and remove from the pan with a plastic knife or spatula.  Enjoy!

24 tots (25 calories each tot) according to my calculator on loseit.com