Little Bites

Pi’s Peppers & Anchovies

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Print Pi’s Peppers & Anchovies Recipe type: Appetizer Serves: 4   This appetizer also makes a great sandwich, or topping to a salad. The anchovies are a great source of omega-3 fatty acids. Ingredients 2 red bell peppers 1 garlic clove, thinly sliced 2 tablespoons extra-virgin olive oil 1 tin anchovy fillets Instructions Roast peppers under the… Read more »

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Pastry Wrapped Mini Brie Cheese Bites

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Print Pastry Wrapped Mini Brie Cheese Bites   So easy to make and so delicious. Ingredients Mini Brie Cheese Bites Jam or preserves of your choice Puff pastry dough 1 egg Instructions Defrost puff pastry dough according to package directions. Preheat oven to 375 degrees. Remove cheese from containers and set aside. Roll out pastry… Read more »

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Deviled Quail Eggs

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Print Deviled Quail Eggs Serves: 4   This recipe is an adaptation of Florida chef Nina Cioffi’s recipe for Truffled Quail Eggs. Nina uses white truffle oil and baby chives in the egg mixture, and her recipe can be found in the fabulous book, Splendid Settings: The Art + Craft of Entertaining, by Jane Korman Ingredients… Read more »

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Grilled Halloumi Cheese

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Print Grilled Halloumi Cheese   Like a grilled cheese sandwich without the bread. Awesome!!! Ingredients 2 (8-ounce) packages Halloumi cheese Grapeseed oil or olive oil, for brushing 1-2 teaspoons dried thyme or dried oregano Instructions Cut the Halloumi into four 1-by 3-inch pieces. Place on a platter and drizzle with oil. Sprinkle with dried thyme… Read more »

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Kale Chips

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Print Kale Chips Serves: 2   Kale is a nutritional powerhouse. It’s loaded with calcium for bones, and vitamin K, which may help lower your risk of inflammation. Ingredients 1 bunch of kale (any variety) 1 tablespoon of olive oil sea salt Instructions Preheat oven to 375 degrees. Wash the kale leaves well, and fully dry… Read more »

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Mock Chopped Liver

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Print Mock Chopped Liver Serves: 10   You’ll never miss the liver! Ingredients 6 tablespoons of grapeseed oil 2 medium onions, chopped 1 pound white mushrooms, sliced into ¼-inch slices 3 hard-boiled eggs, quartered ½ cup chopped walnuts ½ teaspoon of salt ¼ teaspoon of freshly ground black pepper Chopped chives for garnish, (optional) Instructions In… Read more »

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Bacon-Wrapped Apricots with Sage

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Print Bacon-Wrapped Apricots with Sage Serves: Makes 24 pieces   This recipe was in Real Simple magazine back in December 2009, and I’ve made it many times for company. It’s a huge hit with adults, teens, and kids. Ingredients 24 small fresh sage leaves 24 large dried apricots 8 slices of bacon, cut crosswise into thirds 2… Read more »

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Antipasto Skewers

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Print Antipasto Skewers Serves: Makes 24 Skewers   This recipe is from Ellie Krieger, Registered Dietitian and chef on the Food Network. You can make this vegetarian by eliminating the turkey sausage and adding a cheese cube instead. It also makes great finger food for Super Bowl Parties. Ingredients Cooking Spray 12 ounces fully cooked Italian-style… Read more »

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Crudité Platter

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Print Crudité Platter   Some veggie ideas! Ingredients Asparagus (best to blanch first) Broccoli Carrots Cauliflower Celeriac Celery Cherry tomatoes Cucumber Endive Fennel Green beans (best to blanch first) Jicama Radish Red, yellow, orange peppers Snow peas (best to blanch first) Sugar snap peas Instructions Wash, cut-up and arrange raw veggies on a platter. If… Read more »

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