My Sweet Marie

Posts Tagged ‘appetizer

Tomorrow I will be having the kids for dinner, and I thought I’d do up a little something for an appetizer, what to have, what to have? After a bit of browsing, I found a seafood concoction by the Barefoot Contessa which inspired me. I didn’t use her recipe but it inspired me none-the-less! Here’s what I did:

Ingredients:

  • 1 kg of seafood ( I used calamari, shrimp, octopus and mussels, no shells)
  • 2 tbsp. olive oil
  • 2 lemons (zest and juice of 1 1/2 and slice the other half, very thing)
  • 2-3 cloves garlic crushed
  • red pepper flakes to taste
  • 1 tsp oregano
  • 1/4 cup fresh parsley
  • 1 tomato diced finely
  • salt and pepper to taste

Directions:

  1. Cook the seafood as directed on package. I used frozen seafood and steamed it. You could poach it in white wine for a lovely taste as well.
  2. Make your dressing with all the other ingredients except the sliced lemons.
  3. Add the cooked and cooled seafood to the dressing in a large bowl. Let sit overnight.
  4. Serve in chilled martini glasses or other fancy glass, garnished with a lemon slice or two and a basil or mint leaf. This should give you 6-8 appetizer servings@ 4 WW points each.

Protein is a big part of me staying on track and not off eating all kinds of junk food. These nuts are tasty, healthy and easy to do. They are great when having company and the kids will love them too! here’s how to do it:

Ingredients:

  • 2 cups almonds, in skins, natural
  • 2 cups cashews, not salted
  • 1 cup pecan halves
  • 1 cup walnut halves
  • 1 tbsp. olive oil
  • 2 tbsp. maple sugar or syrup or honey
  • 1 tbsp. Dijon mustard
  • 1 tbsp. mustard powder
  • 1 tsp dried coriander or cilantro
  • 1 tsp salt
  • 1/2 tsp cayenne
  • 1/4 tsp pepper

Directions:

  1. In a small bowl, mix the seasonings, oil and mustard.
  2. In a large bowl add all the nuts then toss with the seasoning mix.
  3. Spread on a baking tray covered in parchment.
  4. Bake at 350 for 20 minutes, stirring mid-way.
  5. Store in an air-tight container for a week or so.

I am back on the WW wagon and trying to find healthy and wholesome snacks that are not too ‘expensive’ on the points but fill me up! This has a bit of protein and fibre so you feel sated and not running for the chips! Make up a batch and keep it on hand!

Ingredients:

  • 5 cups of cauliflower florets
  • 1 tbsp. olive oil
  • 1 can of canneli beans (white kidney), drained and rinsed
  • 1/3 cup low fat mayo
  • 1/4 cup fat free yogurt, plain
  • 1 tsp grated lemon zest
  • 2 tbsp. lemon juice
  • 1 clove garlic, crushed
  • 1/2 tsp of your favourite seasoning (Cajun, curry, indian spice, Lebanese spice, Mexican etc)

Directions:

  1. Toss the cauliflower with the oil and roast in the oven at 400, turning once, until tender and golden. about 20-30 minutes.
  2. In the food processor, puree the rest of the ingredients.
  3. Add in the cauliflower and puree till smooth.
  4. Enjoy with fresh cut veggies or crackers of choice.
  5. **For dairy-free option use goats yogurt or soy yogurt.

Another nosh for the big game! this is easy, tasty and healthy! No need to eat junk all day when you can have good stuff! Here’s how:

Ingredients:

  • head of kale, washed, dried and chopped
  • 1-2 tbsp. olive oil (2 if large head of kale)
  • sea salt to taste

Directions:

  1. Be sure to dry your kale well, or it may not crispen up.
  2. Toss the kale with the olive oil and salt a bit. other seasonings can be used as well.
  3. Roast in oven at 375 till crispy, 15-25 minutes. Keep an eye on it!
  4. This recipe makes 4 servings, 1 point per serving.

It’s that time of year where I cook up a storm in preparation for the upcoming holiday season. I make my Christmas cake, my pepper jelly and sometime my antipasto. The antipasto is awesome for when you get that unexpected company and you have nothing to feed them, you just go in the cupboard or fridge, pull out the antipasto and grab a few crackers and ta-da, instant appetizer. It also makes a great gift for those hard to buy folks! Here’s what you need to do:

Ingredients:

  • 1 Spanish onion chopped finely
  • 3 cans chopped mushrooms, drained
  • 500 grams of cut green beans, chopped small
  • 2 x 13oz jars pickled onions, chopped
  • 48 oz jar of sweet mixed pickles chopped
  • 16 oz can/jar of black or green olives
  • 500 grams of cauliflowerettes (I use frozen, easy to chop too!)
  • 4 x 6oz cans of tuna, drained
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 3 large carrots chopped
  • 28 oz tin of diced tomatoes
  • 1 cup olive oil
  • 48 oz bottle of ketchup
  • 300g bag of frozen mini shrimp or canned

Directions:

  1. Put all ingredients except tuna and shrimp, into a large pot.
  2. boil for 30 minutes, stirring often.
  3. Add the fish in.
  4. Stir and simmer another 30 minutes.
  5. Pour into hot jars with sterile lids.
  6. Store in a cool dark place!
  7. enjoy as an appetizer with crackers, baguettes etc.
  8. give as a gift for the hostess too!
  9. You can do less mushrooms and more olives if that’s your thing!

 

 

 

I love to make up my spices in little jars, that way on any given day I can whip up a dish and know that the spices are all ready to go! When making dinner or planning one, I open my spice cabinet and think to myself “hmm what do I fee like today?” I see my Mexican spice or any other of my blends and plan from there. I know, not exactly scientific or well planned but hey that’s how I roll! Here’s an easy blend for you to whip up,  and feel free to mix it up a bit (get the pun there?), add more heat or less heat, more garlic for more tang, more chipotle for smoke etc. It’s all in what you like! Use this blend to make tacos, fajitas, burritos, etc.

Ingredients:

  • 2 tbsp. smoked paprika
  • 1 tbsp. cumin
  • 1 tbsp. sea salt
  • 1 tbsp. dried cilantro or coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne (more if you want more heat)
  • 1/2 tsp chipotle powder (more if you want more smoke)

Blend all together and store in a jar with a tight fitting lid.  Use as a ‘taco seasoning in dips, tacos, fajitas etc.

We’ve been invited to a fondue party tomorrow, which happens to be Christmas Eve. My daughter’s in-laws have invited us out and this is a tradition in their home for Christmas Eve. I’m all in! I have offered to bring a couple of fondues and today I experimented with some cheddar, oh my, I can’t have cheese (dairy) but I did sneak a taste as I have to be sure it’s good! Yep, sure is! I have been surfing for recipes but none really grabbed me so I did what I always do, raid the fridge. Here’s what I did:

Ingredients:

  • 1 gluten-free beer
  • 1 lb of old cheddar (sharp)
  • 1 tbsp. olive oil or butter
  • 1-2 jalapenos diced small
  • 1-2 cloves of garlic minced
  • 1 tbsp. dry parsley
  • 2 tbsp. of cornstarch

Directions:

  1. Cube your cheese and toss with the corn starch in a Ziploc bag. Set aside.
  2. In your fondue pot, sauté the jalapeno and garlic in the oil/butter.
  3. Add in the beer and parsley, bring to a boil.
  4. Add in the cheese and stir while melting.
  5. Once it comes to a boil, remove from stove and put on your fondue stand and serve.
  6. Use dippers like bread cubes or breadsticks, crackers, nachos, Fritos, steamed but still crisp veggies, cooked chicken or beef.
  7. I made mine up ahead and have refrigerated it and will go back to step 5 when ready to serve.