Tag Archives: appetizer

Layered Hummus Dip

3 Jul

In the town where my boyfriend lives, the 3rd of July is a huge deal. Fireworks, fun and of course, food. This year I made a layered hummus dip. It was so quick to make and a lighter alternative to the star-sprinkle stuffed cupcakes or the tortellini pasta salad I made, which I’ll post after it’s been plated.

What you need:

Ok, let’s be real, you could totally make your own hummus from scratch. If I had time and tahini, I would have attempted it but for time sake. I went with Cedar brand.

1 16 0z tub of any hummus variety, I used Cedar Roasted Red Pepper

1 single serving of plain Greek yogurt, I used Oikos by Dannon because it was 10 for $10 at the grocery

1/2 a cucumber chopped into small pieces

1/2 an orange (or red or yellow) pepper, chopped in to small pieces

1 cup of sliced cheery tomatoes

1 garlic clove, minced

1 scallion, green and white, chopped

Salt and Pepper

Layer the hummus on the bottom of the dish. Season Greek yogurt with salt and pepper and garlic. Spread on top of hummus. Toss veggies together with a small amount of extra virgin olive oil and season with salt and pepper. Please note that I was in my boyfriend’s kitchen and had I thought of it I would have brought Zaatar spice or herbs de provence to toss with the veggies. It’s a simple but colorful appetizer. I’m serving it with pita chips. C’est si yum!



Sweet Chili Panko-Baked Shrimp

21 May

I made an impromptu shrimp dish last night. It could be served easily as an appetizer or accompaniment to a salad or pasta dish.
I did not take a photo of the finished product but I have some images of what was used.

What you need:

Salt and Pepper

Trader Joe's Chili Sauce1/3 Cup of Trader Joe’s Sweet Chili Sauce

I did feel the need to take a picture of the shrimp I bought. Look at how yum they look and they were already deveined (shells on though)!

shrimp 1/2 pound of shrimp (I would say you could do any size you want)

panko1 /2 cup of plain panko breadcrumbs

1 TBS of Extra Virgin Coconut Oil (I had Trader Joe’s)

Preheat the oven to 400 degrees. Peel the shrimp and remove the tails. Pour melted coconut oil into the chili sauce. Toss shrimp in it to coat. Season the panko with the salt and pepper. Press the shrimp into the panko breadcrumbs and arrange on a non-stick sprayed cookie sheet. Bake for 10 minutes, flip shrimp over and bake for an additional five minutes.

I served them with a Caesar salad so I did not use a dipping sauce but you could use the chili sauce or sriracha-ranch sauce (1/3 cup of any ranch dressing with as much or little sriracha).

Serve hot and don’t overcook the shrimp! C’est si yum!

Easy Spicy Guacamole

4 Apr

My boyfriend recently listed his favorite things to eat and this guacamole was on the list. It’s quick, easy and delicious. You can also add optional ingredients depending on what is in your fridge.


What you need:

1 avocado

1/3 cup of plain Greek yogurt

Sriracha sauce

1/2 a scallion, green only, chopped

Salt and Pepper

Optional items:

lime juice


chopped tomato

minced garlic

I usually mash the avocado by hand but this one was slightly less ripe than I expected. I put the avocado, Greek yogurt and Sriracha in the food processor and just pulsed a couple of times to break up the avocado. If you like your guac smooth, keep processing it or hand mixing it to your consistency preference. If you add peas, I recommend frozen and letting them thaw a little. They add an extra flavor that doesn’t overpower the rest of the guac.

Scoop the guace out of the processor and continue to mix by hand if it’s not all combined. I use the processor purely to chop the avocado. Finish with a sprinkling of the scallions. Serve with your favorite chips! C’est si yum!



Candy Cane Beet & Kumato Bruschetta

14 Feb

Candy Cane Beet & Kumato Bruschetta

Nothing like getting a text from your boyfriend that says, “starving.” No more, no less. Thinking of appetizers that would be filling but not take away from actual dinner, bruschetta popped in my head. So easy and really delicious.
What you need:
4 slices of bread (your choice, I had Tuscan Wheat Pane)
1 – 2 oz Mozzarella Cheese, chopped in to small cubes
2 Kumatos, sliced
1/2 Tablespoon of candy cane beet, chopped fine
Herbs de Provence
Salt and Pepper
Extra virgin olive oil (or butter)
White Balsamic (regular is fine)

Preheat oven to 375 degrees. Brush the oil or spread the butter on your bread slices. In a bowl, combine, Kumato, beet, cheese, herbs and just a splash of white balsamic. Season mix with salt and pepper. You can totally use regular balsamic if you don’t have white in your pantry. Spoon over bread slices and bake until toasted and the cheese melts. (about 8 – 10 minutes)
Serve warm! C’est si yum!

Baked Japaleno Spinach Poppers

19 Dec

I love jalapeno poppers. I love spinach dip. Why not combine them? These were SO simple and delicious. Try them out! I also made these at the same time I made the buffalo chicken balls so you could make them and serve them for a party! or a casual night with your significant other.

What you need:
1 package of crescent rolls (generic is fine!)
1/2 a package of Neufchatel Cheese, room temperature
1 garlic clove, chopped
2 handfuls of baby spinach, chopped, raw
1 scallion chopped
1/2 a jalapeno, chopped, seeds removed

Preheat oven at 385 degrees. Open crescent rolls. In a bowl, combine all the ingredients. Spoon about 1 TBS into the flat end of the crescent roll and roll up. Place on a non-stick sprayed cookie sheet. Bake for 10 – 12 minutes, until golden brown and serve!

C’est si yum!