Tag Archives: appetizer

Corn-and-Black Bean Salsa

Got a last minute invite to watch the Superbowl somewhere and don’t want to show up empty handed? Well, I’ve got a really quick, hearty and tasty salsa that can be made in a few minutes with only a few ingredients. If you are someone like me who generally has canned food stocked away, this Corn-and-Black Bean Salsa will be a lifesaver when you need a quick dish or have a last minute guest to feed.

Canned corn and black beans are mixed with canned tomatoes (flavored with lime and cilantro), scallions, cumin, olive oil, and lime juice. This chunky salsa is fantastic with chips as a snack or as an addition to some chicken or in a healthy salad. And because everything goes in one bowl and can be made quickly, there is little time needed to throw this together and very little clean up. Sure, everyone can go to the store and buy some tomato-based salsa (“from New York City?!”) but you know this salsa is so much better.

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Combine all ingredients in a bowl.

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Cover and chill.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

Cheesy Sausage Balls

I’m pretty slow to the sausage ball party. I first became aware of these little bites from Trisha Yearwood’s show on Food Network and thought that they would be a perfect little nugget for me considering how much I love sausage (turkey sausage, that is). But since then, I suddenly see sausage balls everywhere – on Pinterest, on the Today show, on my Instagram feed. Well, I figured it was high time for me to jump on the bandwagon and I was especially thrilled when I came across this recipe for Cheesy Sausage Balls which has a little different twist than your standard sausage balls.

Sausage, cheese, and quinoa make up the base of these bites which are perfect for a Thanksgiving appetizer. Instead of baking mix, these balls have cooked quinoa which is so much healthier than some floury mix. Granted, baking mixes are super simple and easier to throw into a bowl than cooking up a batch of quinoa but it only takes fifteen minutes for quinoa to cook so you can do it ahead of time and still have some leftover for another dish later. Plus, quinoa is so much better for you! The quinoa actually adds a bit of texture to these sausage balls, a bit of a pop, if you will. I haven’t tried the sausage balls made with baking mix but I don’t think I need to. I’m perfectly happy with these little guys and I bet you will be too!

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 Preheat oven to 375°F. Combine quinoa, cheese, cornstarch, black pepper and sausage in a bowl.

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Shape mixture into 40 (1 1/2-inch) balls. Place balls on a lined baking sheet coated with cooking spray.

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Bake at 375°F for 18 minutes or until lightly browned and done.

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Additions: None

Omissions: None

Substitutions:

Overall Rating: Love It

Source: Cooking Light magazine

White Bean Spread

When you are eating healthy, you need healthy snacks, right? So you buy some baby carrots to have on hand to snack on here or there but after a while you just want to dunk it into some creamy or cheesy dip. Carrots are my quickest go-to when it comes to quick-grab veggies but sometimes, I just can’t eat another one plain. And since I hate cooked carrots more than anything and don’t particularly care for light dressings, I’m left to find myself another way to eat these little guys. Luckily for me, I usually have cans of beans on hand so when I came across this recipe for White Bean Spread, it was like an aha moment.

Canned cannellini beans are whirled together with nothing more than lemon juice, fresh thyme, salt and pepper, producing a fiber and protein-filled snack. This vegetarian dip is simple but complex in flavors and one of the easiest things you can make. The lemon juice gives it a real vibrancy and the thyme shines through subtly. I didn’t process the beans all the way so I could have some chunky bites here and there (for those of us who like lumpy mashed potatoes) which made this feel more like a small meal than a snack. This dip is thick and only gets thicker if you put it in the refrigerator but can easily be thinned out with water or additional lemon juice. If you are sick of hummus, give this fresh dip a try.

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Combine beans, oil, lemon juice, thyme, salt and pepper in a food processor.

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Process until smooth.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Family Circle magazine

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