snack Archives - Page 8 of 20 - What the Forks for Dinner?

Antipasto Pinwheels

Pinwheels are a super popular appetizer and made in so many different forms. Antipasto Pinwheels are my version.

Sometimes, I just like to have snacks for dinner. Especially on a warm summer night when you really don’t want to cook. A nice tray of Italian meats and cheeses……you know antipasto. Loaf of Italian bread, a glass of your favorite beverage…….kick back and relax.

So, why not everything in a nice neat pinwheel? But of course…….

Flour tortillas spread with a cream cheese mixture loaded with sun-dried tomato, red onion, Italian seasonings, and black olive paste.

I chose the paste so the mixture would be smooth, but you can use chopped black olives. You will need more than a teaspoon as the paste has a very intense flavor. A teaspoon of the paste sounds like a small amount but resist the temptation to add more or it will over power all the other flavors.

A package of assorted Italian meats pre sliced makes this so very easy….my mix had salami, prosciutto, coppa, and sopressata.

A nice provolone cheese, and baby spinach on top of the meats for some greens.

I like to use spinach as it doesn’t get as soggy as some lettuces will. Especially since you can make these ahead, store them in the frig until you are ready.

Roll them as tightly as you can and slice. I used frilly picks for a little something pretty…..we eat with our eyes!

A nice white platter on top a red checked table cloth, your favorite beverage……maybe try our Pomegranate Mascoto Sangria, and your are ready for al fresco Italian style…….Antipasto Pinwheels.

Antipasto Pinwheels

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Author: Marty Boyd

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Ingredients

Scale

2 large flour tortillas, burrito size (mine were10”)
8 ounces cream cheese, softened
1 teaspoon Italian seasoning
1/4 cup sun-dried tomatoes, finely chopped
1 teaspoon black olive paste
1 teaspoon granulated garlic
1/4 cup diced red onion
1-12 ounce package Assorted Italian meat, sliced
8 slices provolone cheese, sliced
2 cups baby spinach leaves
Pepperoncini peppers,Deli sliced

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Instructions

In a medium bowl, combine cream cheese, Italian seasoning ,
red onion, sun-dried tomatoes, olive paste, and garlic. Mix well,
Spread half of the cream cheese mixture over one of the tortillas.
Layer cheese, meat, and spinach, over cream cheese mixture leaving about 1/2 inch around the edge. Top with pepperoncini pepper slices to your taste. Roll up tightly.
Cut into pinwheels securing with wooden picks. Refrigerate until ready to eat.

Cucumber Sushi

As anyone who gardens knows, when cucumbers come on they come on…… Cucumber Sushi lets you make the best of your over abundance.

As I was making this recipe, which I found on …..you guessed it Pinterest…..one of my friends on Facebook posted a photo of her first crop of cucumbers…..so Brenda, here is a little something you can do with those green beauties.

The recipe is from Sarah at Live Eat Learn and when I saw the recipe I knew I had to try it.

I have had real sushi maybe twice…….not sure if I “love” it but I did like the flavors of the sauces and the veggie-avocado component. So, when I saw this faux sushi recipe I was intrigued.

The recipe was fairly easy, no complicated ingredients and looked cool and refreshing…….it was!

I used a melon baller to hollow out the inside of the cucumbers. The original recipe had you making rice, but I purchased sticky rice from the Oriental section of the grocery store. It’s already cooked and …..well sticky, which is what you need for this recipe.

Cutting up the veggies takes virtually no time. The only tricky part is getting everything inside. But, a little persistence and patience, and in no time your rolls are stuffed.

The first ones I cut, I cut a little too thin and the stuffing came out. Besure to cut them at least an inch thick.
I made a spicy mayo as the original recipe called for, but wasabi, or soy sauce would be tasty also.

So for a cool refreshing appetizer, or snack…….try Cucumber Sushi.

Cucumber Sushi

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Author: Live Eat Learn

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Ingredients

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2 cucumbers
1 package cooked sticky rice (in the Oriental food section)
¼ to ½ firm avocado, cut into thin slices
¼ red bell pepper, julienne (matchstick) cut
¼ orange bell pepper, julienne (matchstick) cut
1-2 scallions, julienne

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Instructions

Cut each cucumber in half and remove seeds with either a small spoon or knife to create a long, hollow tube.
Spoon in a small amount of rice, then compress towards one side of the tube.
Gently insert a slice of avocado and a few slices of pepper, then add more rice to fill gaps, compressing and adding more rice until packed full. Be gentle, especially if your avocado is ripe and soft!
With a sharp knife, slice cucumber into 1 inch thick pieces (thinner if you’re a daredevil). If you start to notice the filling is loose as you cut, stuff in some rice and peppers where needed.
Serve with either low sodium soy sauce or spicy mayo. To make spicy mayo, mix 1 Tbsp mayo and ½ tsp sriracha.

BB Pecan Brownies

The first Saturday in May is Derby Day! OMG that’s this coming Saturday………What better than Bacon Bourbon Pecan Brownies…….. BB Pecan Brownies to celebrate the winner.

The Kentucky Derby is a long standing tradition of roses, mint juleps, and hats. It’s also the first leg of the Triple Crown of horse racing.

So what about a dessert of the day. BB Pecan Brownies would be the perfect finish .

Super chocolatey, with a hint of bourbon…….Kentucky bourbon of course, these brownies are rich and decadent.

Topped with pecans, and crispy bacon…….well what can you say about bacon…….it makes everything better.

I topped a few of them with caramel sauce……just in case they were not decadent enough. You can use chocolate or just have them plain…….psst……..use the caramel…..wink, wink!

These brownies are the perfect finish line for your derby day party!!!

BB Pecan Brownies

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Ingredients

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1/2 cup pecans, toasted & chopped
1/2 pound sliced bacon, cooked crisp and chopped, reserving 3 tablespoons of bacon fat
8 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick plus 2 tablespoons unsalted butter
1 cup granulated sugar
1/2 packed cup light brown sugar
3 tablespoons Kentucky bourbon
4 large eggs
1 teaspoon salt
1/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
Caramel or chocolate sauce if desired for topping

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Instructions

Preheat the oven to 350°. Line a 13 X 9 inch baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with non-stick cooking spray.
Place both chocolates with the butter in a large microwave proof glass bowl. Microwave for 1 minute at a time stirring between until melted.
Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
Pour batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for 30-35 minutes, or until the brownies are set around the edges but slightly wobbly in the center. Transfer to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares to serve. Top brownies with caramel or chocolate sauce if desired.