Appetizers

Peach and Brie Quesadillas with Lime-Honey Dipping Sauce

I took the day off yesterday and after going to the dentist in the morning, I spent the rest of the day reading and lounging around (a mental health day). It felt wonderful. The problem with me having time to myself is I come up with all of these crazy ideas of things to do that I spend a lot of time thinking about but never actually end up doing. Like writing a novel or traveling across the country – both things that I plan to do one day, even if I’m old and gray when I do it. In all of my reading and daydreaming, I paused to make myself a delightfully light summer lunch: Peach and Brie Quesadillas with Lime-Honey Dipping Sauce.

Thin slices of peaches are tossed with a touch of brown sugar and chopped chives before being folded into a tortilla with soft Brie cheese and toasted. The buttery, nuttiness of the Brie complements the natural sweetness in the peaches making them a perfect pair and the slight onion flavor of the chives gives this quesadilla an overall savory bite. I like the idea of using these ingredients in a panini or grilled cheese so go crazy and make this however you want. The dipping sauce is a simple mixture of lime zest, lime juice and honey tops off each bite with a bright, sweet ending. All of these flavors are terrific together.

The ingredients:

Combine peach slices, chives and brown sugar in a bowl, tossing gently to coat.

Spread Brie over half of one tortilla and top with peach mixture. Fold in half and repeat with other tortillas.

Spray a large nonstick skillet with cooking spray, heated over medium-high heat. Place folded quesadillas in the pan and cook 2 minutes on each side or until tortillas are lightly browned and crisp.

In a small bowl, combine honey, lime zest and lime juice with a whisk and set aside.

Cut each quesadilla into wedges and serve with sauce.

Additions: None

Omissions: None

Substitutions:

Low-carb whole-wheat tortilla

Overall Rating: Love It

Source: Cooking Light Magazine

Sweet Raspberry Dip

June 14, 2012
Shannon
1 comment
appetizer, dessert, food, raspberry, yogurt

I’ve been going a little crazy lately in the produce department of my grocery store because as the weather gets warmer, the fruits seem to be getting brighter and more colorful and they all call my name. I swear I don’t know which direction to go to first and end up spinning around in circles as I decide on peaches vs. nectarines, grapes vs. cherries, blueberries vs. blackberries, or apricots vs. plums. The problem with not being able to decide is that I end up buying a little of everything and I’m left with more fruit than I know what to do with. Generally, I whip up a big batch of mixed fruit salad but sometimes when friends come over I want to make something a little less ordinary.

Sweet Raspberry Dip is a creamy, light fruit dip perfect for dipping summer stone fruit or other seasonal gems. Fresh raspberries are mashed with sugar and blended with plain Greek yogurt to make a dip similar in taste to raspberry yogurt except fresher and brighter. Serve with slices of mango, peaches, apricots, or plums or use strawberries or cherries to dunk. Use thawed frozen raspberries in the fall or winter and serve with autumn fruit like apples or pears. If you’re craving something sweet but are trying to stay healthy, this is one fruity appetizer or dessert where you won’t feel guilty if you eat too much.

Speaking of SWEET, today is my sweet, sweet sister Katie’s birthday! She’s 12 years younger than me and one of my best friends. I wish I could’ve made some cookies or cake for her but she is in Texas so that means it would have all ended up in MY belly and on MY thighs! Maybe next week when I see her in Chicago, we’ll make something sweet that we can share with you! 🙂

The ingredients:

In a small bowl, mash the raspberries with the sugar.

Stir in the yogurt.

Serve with your favorite fruit.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source:

Tortellini Caprese Bites with Basil Vinaigrette

May 29, 2012
Shannon
10 comments
appetizer, basil, food, pasta, tomatoes, vegetarian

I could probably revolve my entire blog on different caprese recipes. I could happily eat tomatoes, mozzarella, and basil at any time in just about any way possible. Does anyone else feel this way? Most people seem to like tomatoes and mozzarella together so when I went to my friend’s house for a cookout and pool party this past weekend, I decided to bring Tortellini Caprese Bites with Basil Vinaigrette.

Simple cheese tortellini is cooked and cooled, skewered with grape tomatoes and mozzarella balls and bathed in a vinaigrette of basil, olive oil and white balsamic vinegar. Never had white balsamic vinegar? Neither had I. In fact, I didn’t even know it existed. I’m now in love with it. This little appetizer was a big hit and there was nary a skewer left at the end of the hot, sunny day. I used refrigerated whole-wheat cheese tortellini (only because the store was out of regular cheese tortellini) but I believe any flavor would be delicious (such as cheese & prosciutto or cheese & spinach). This simple vinaigrette is a good one to remember for vegetables, salads or pasta as well. Consider taking these vibrant and visually appealing appetizers to your next get-together. They are sure to be a hit.

If you like this, also check out Cherry Tomato Bites.

The ingredients:

Prepare tortellini according to package directions and cool under cold water. Cut grape tomatoes in half and drain mozzarella balls from the water it comes in. On each skewer, thread 1 tomato half, 1 mozzarella cheese ball, another tomato half, and 1 tortellini. Place the skewers in a 13 x 9-inch baking dish.