Spinach & Feta Appetizers

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1 package eggroll wraps
1 package spinach, cooked for 2 minutes and drained
1 cup Feta cheese, drained and crumbled
1 tablespoon dill spice
1 egg, lightly beaten
non-cooking spray
Greek Seasoning or any other spice mix

Grease baking sheets. Preheat oven to 400F.

Mix the spinach, feta, dill, and egg in a mixing bowl.

Prepare the eggroll wraps as you wish (I made some round and some I folded in half and cut with a pastry cutter).

Place the filling in the wraps (not too full) and spray with non-stick spray or brush with oil or leftover egg mixture. Poke a couple of holes in the top to allow for steam to escape. Sprinkle with spices.

Bake in oven until lightly browned and crispy.

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Smoky Black Bean Dip and Baked Wonton Dippers

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1 cup dried black beans (or 1 can of black beans)
1-2 tablespoons olive oil
1 clove garlic, peeled (I added more garlic)
1 teaspoon cumin (I used cumin powder)
1/2 lime, juiced
1/4 cup plain Greek yogurt

Garnish:
1 teaspoon parsley,chopped
1 lime, cut into wedges
wheat tortilla chips
kosher salt and freshly ground black pepper to taste

Cook the black beans in water until tender. Drain and rinse.

Add the black beans, olive oil, garlic, cumin, and lime juice to the bowl of a food processor. Blend until smooth. Remove to a bowl and stir in Greek yogurt.

Season with Kosher salt and freshly ground black pepper.

Transfer to a serving bowl and garnish with parsley and lime wedges. Serve with whole wheat tortilla chips.

Eggroll Wrapper Dippers
I made eggroll wrapper dippers by cutting the wrappers in circles and baking in a greased muffin pan and cutting eggroll wrappers into four and baking on a greased cookie sheet at 400F after spraying with non-stick spray or brush with olive oil.  Sprinkle with a spice blend – I used Club House Greek Seasoning.  Bake until crispy and browned.

I made adaptions to the original recipe. For the original recipe see the source below.

Source: Clinton Kelly, The Chew

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Broccoli & Bacon Salad

This broccoli, cheese, and bacon salad can be made with any cheese you like. If you don’t want to make the dressing you can use any bottled variety. Three-cheese ranch is a good option.

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Salad:
1-2 bunches broccoli
1 cup shredded cheese (any kind)
1/2 cup raisins
1/3 cup red onion
6-8 slices bacon

Dressing:
3/4 cup mayonnaise
1/4 cup vinegar
2-4 tablespoon sugar

 

 

Fry bacon until crispy, crumble and set aside.

Cut up broccoli flowerettes into bite-sized pieces, leaving just a little stem. Cut up enough for about 4 cups of flowerettes.

Mix broccoli with onion and raisins.

Whip together mayonnaise (or salad dressing) with vinegar and sugar.

Add dressing, toss salad and refrigerate 2-3 hours.  (This salad tastes best when chilled.)

Add crumbled bacon and cheese and toss salad again just before serving.

 

 

 

Homemade Flavoured Coffee Yogurt

Liberty makes a coffee flavoured yogurt and I have made a substitute when I don’t have any in the house.

I use plain or Greek yogurt and add coffee granules until I get the desired flavour.  You could also use cocoa making it a mocha flavour.

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Eggplant Parm Bites

I really enjoyed these eggplant parm bites – a change from making my usual eggplant parmesan.

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2 cups vegetable or peanut oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
pinch of cayenne pepper
2 eggs, lightly beaten
1 1/2 cups bread crumbs (I used Panko flakes)
1 cup grated Parmesan cheese
1 eggplant, cut into 1-inch cubes
3 tablespoons chopped fresh parsley for garnish
coarse salt  (for finishing)
1 cup marinara sauce for dippng

In a small pot, heat 3 inches of oil until it reads 350F on a thermometer.  Line a large plate with several layers of paper towels.

Prepare three shallow bowls, in the first, whisk the flour with the salt, black pepper, and cayenne to combine.  In the second bowl whisk the eggs.  In the third mix the bread crumbs (or Panko flakes) with the Parmesan to combine.

Working in batches, dip the eggplant pieces first into flour, then into egg, and then into crumbs.  Continue until all the eggplant pieces are coated.

Fry the eggplant pieces until they’re golden brown, 6 to 8 minutes.  Remove them from the oil and transfer to the prepared plate.  Drain on the paper towels.

Garnish with parsley and coarse salt and serve immediately with a side of warm marinara sauce for dipping.

Source:  PureWow

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