Low-Carb Appetizer: Zucchini Parmesan Crisps

Appetizers, Herbs, Low-carb, My Tasteful Life, Party Planning, tips, vegetables

Do you ever have one of those fun and busy weeks that by Sunday afternoon you feel like you need another weekend? That’s how last week was for me. There were dinners out during the week, farmers’ market and a cookout with friends on Saturday, and then I spent Sunday helping out around my mom’s house.

By Sunday evening, I had no energy to cook and no desire to eat out. That’s when a stocked refrigerator is my best friend. Ummm … what do I have that isn’t a lot of work, that’s tasty, and that isn’t too far off from Paleo?

I found some sopressata (Italian dry cured pork similar to hard salami), a block of Irish cheddar cheese (I know it’s not Paleo but my house would revolt without a little cheese), and three fresh zucchinis from the farmer’s market. In my pantry, I located a can of olives and a bag of pistachios.

A cheese and meat board is simple and delicious, but I used this opportunity to do something new with the zucchini. Since I wasn’t making a full dinner, I decided to try my hand at Zucchini Parmesan Crisps.

This simple recipe had been floating around the web for a while, and now was a perfect chance to try something new while sneaking veggies into my charcuterie and cheese plate.

On my first attempt, I was able to create a delicious and surprisingly healthy finger food. However, the zucchini rounds didn’t quite get crispy enough for my liking, probably because zucchinis naturally contain a lot of water. Don’t get me wrong – we ate all three zucchinis’ worth. However, I couldn’t help but think a slightly alternative prep work could have yielded a more delicate and crunchy texture.

Round two was more successful and that recipe is below. Make it tonight for a low-carb appetizer or keep it in mind the next time you need a vegetable to round out a meal or a table of finger foods.

Tools You’ll Need

Paper towel or hand towel

Baking sheets

Parchment paper or baking mat

Basting brush

Ingredients

3 medium to large zucchinis, sliced into 1/8” to 1/4″ thick rounds (this is a great time to use a mandolin slicer)

2 tablespoons olive oil or coconut oil

4 tablespoons freshly grated Parmesan cheese

2 tablespoons your choice of herb (I use chives, parsley or basil)

1 scallion, green and white parts, chopped

1 teaspoon pepper, freshly cracked

1/4 cup Kosher salt

Process

Preheat the oven to 425 degrees. Mix cheese with pepper and herbs, set aside.

In a single layer, spread the zucchini rounds on a large paper towel or clean hand towel. Generously sprinkle the kosher salt over the zucchini. The salt helps draw out the moisture in the zucchini, which will help make it crisper.

After 10-15 minutes, pat the zucchini dry, removing the majority of the salt. Then line a baking sheet with either the parchment paper or the baking mat, and place the zucchini rounds in a single layer on the baking sheet.

Using a basting brush, lightly spread the oil on top of the rounds. Then sprinkle with the cheese mixture. Bake on the center or upper third rack for about 30 minutes until they are crisp but not burned. Serve immediately and enjoy.

Stuffed Campari Tomatoes

Appetizers, Greek, Low-carb, Mediterranean, Paleo, Tomatoes

My book club meets tonight, and I’ve been tasked with bringing an appetizer. Trying to make something that excites a group while also remaining semi-Paleo can be challenging. I know there will be plenty of other delicious and indulgent cuisine so I’m aiming to bring a light bite that won’t hurt our waistlines.

Since it’s tomato season, I’ve decided to stuff Campari tomatoes with fresh basil, feta cheese and toasted pine nuts. A quick drizzle of aged balsamic vinegar and a touch of good olive oil and this appetizer is ready. I’m sure the ladies will enjoy it and hopefully its prettiness will make up for the fact that I didn’t finish the book.

Stuffed Campari Tomatoes

What you’ll need:

Melon baller

Sharp knife

Ingredients

8-12 Campari tomatoes or 8 plum tomatoes (cherry and grape tomatoes are too small for this recipe)

1/4 cup pine nuts, toasted

1 green onion (scallion), chopped

3 1/2 ounces of feta cheese (I use reduced-fat)

6 large basil leaves, chopped

1 tablespoon aged balsamic vinegar

1 tablespoon olive oil

Process

Carefully slice the very top off each tomato. Using a mellon baller, carefully remove the inside pulp and seeds from the tomatoes to create little cups.

In a bowl, mix together the scallion, pine nuts, feta cheese and basil and combine well. Fill each tomato with feta-mixture. Then drizzle one tablespoon of balsamic vinegar over the top of all the tomatoes. Repeat with olive oil. Serve immediately and enjoy.

*You can make this ahead of time and keep it lightly covered in the refrigerator. However, don’t add the olive oil and balsamic vinegar until you’re ready to serve your dish.

Paleo Lunch: Asian Cucumber Bites

Appetizers, Asian, Chicken, Leftovers, Low-carb, Paleo

Eating Paleo can be very delicious and satisfying. However, planning meals and adhering to the “no dairy, no bread” diet can be a challenge. Personally I can follow Paleo for almost every meal, but I occasionally add a non-Paleo element to satisfy the masses.

The peanuts in this simple Asian Cucumber recipe aren’t Paleo, but my husband loves their flavor and crunch. So feel free to replace them with almonds or just omit them when you make this nice light lunch or pretty appetizer. These little guilt-free “bites” are perfect to pop into your watering mouth.

Using leftover or rotisserie chicken makes this recipe a snap. The key is to let the cooked chicken marinate in the ginger dressing for at least 30 minutes to absorb the flavors. Slice the cucumber and radishes thinly, and you can assemble this an hour ahead of time. This recipe serves one for lunch, but you can double or triple it if you are using it for an appetizer.

Ingredients

4 ounces shredded cooked chicken

8 cucumber slices, 1/8” to 1/4” thick

8 radish slices, 1/8” to 1/4” thick

2 tablespoons ginger dressing (I use Makoto)

2 tablespoons peanuts or almonds, chopped

Process

Marinate the shredded chicken with the ginger dressing for 30 minutes. Place one radish slice on top of one cucumber slice, then top with the shredded chicken and chopped peanuts. Enjoy!

Leftovers to Appetizers: Salmon Mousse Dip

Appetizers, Cedar Plank, Leftovers, meal plans, Salmon

Almost every time I make Cedar Plank Salmon I end up with a little bit of fish left over, usually around 1/4 pound. Sometimes I put it on my salad the next day for lunch, and other times I like to make my salmon mousse dip. It’s a tasty appetizer or the perfect salmon spread for tea sandwiches.

I promise this dip isn’t fishy. It’s got a salmon flavor but it’s not overwhelming, and it’s not like smoked salmon. The cedar-flavored salmon makes this a light, delicious and elegant first course. But you can also make this with grilled or broiled salmon.

Follow the recipe below and feel free to improvise a bit. I usually have leftover fresh dill from making the cedar plank salmon but dried dill works well too. I also suggest chilling the mousse for at least 2 hours before serving so that it has a chance to thicken a bit.

The next time you’re cooking salmon, don’t throw away the extras! People who don’t even like fish dip enjoy this tasty treat and it serves four to six people as an appetizer. Try this dip once and you won’t waste leftover salmon ever again.

Ingredients

1/8 to 1/4 pound chilled cooked salmon, flaked with the skin and dark fatty parts removed

2/3 cup cream cheese, softened

1 tablespoon mayonnaise

1 scallion, white and green parts, chopped (about 2 tablespoons)

1 tablespoon capers, chopped

Juice of 1/2 lemon

2 tablespoons fresh or 1 tablespoon dried dill

1/2 teaspoon onion salt

Process

Combine the softened cream cheese with mayonnaise, lemon, dill, and onion salt. Add scallion and capers, mixing well. Incorporate the cold salmon. Chill at least 2 hours. Serve with crackers, bread or vegetables.

Friends, Final Four and Fried Ravioli

Appetizers, Final Four, Fried Ravioli, Party Planning

The Final Four basketball games are this weekend, and I am sure many people are having friends over to watch the excitement. At my house, that means finger foods and heavy appetizers, including my fried ravioli.

I stumbled upon this decedent first course after throwing it together for an impromptu potluck dinner with friends a few weeks ago. The host was making the main dish, someone else was given the salad duties, and I was asked to bring an appetizer. Since I knew we were eating Italian food, I wanted to make sure whatever I brought went with the meal.

I didn’t have time (or the desire) to run to the store. I checked my refrigerator and pantry and realized I had some ravioli that I hadn’t used for one reason or another. I also had eggs, breadcrumbs, half and half and oil, so I decided to try my hand at fried ravioli. Even though I’d never made it before, I figured it couldn’t be that difficult.

I was right! It was easy and delicious. Everyone loved it, especially the children. They didn’t even seem to notice they were eating artichoke-filled ravioli. One of the great things about this recipe is that you can use any type of fresh ravioli. Try it with traditional cheese or meat, or branch out and use a vegetable-filled pasta.

By fresh, I mean “not frozen.” You don’t have to make homemade pasta, but you do need to purchase the ravioli you see in cold cases, like Buitoni or something similar from your local grocery store. You also want to look for medium to large ravioli because the small ones don’t have enough filling to hold up against the breading.

Really happy with the results, I’m adding this fried ravioli recipe to my appetizer rotation. I used some vodka sauce I had leftover as the “dipping” sauce, but you can use any marinara or jarred tomato sauce. This recipe isn’t Paleo, and it isn’t very healthy, but we all deserve a little indulgence now and then, especially during March Madness.

Supplies

A candy or baking thermometer. If you’re looking for a good one, click here.

Ingredients

10-14 large ravioli

1/2 cup Italian breadcrumbs

1/3 cup panko breadcrumbs

1 egg, beaten

1/2 cup half and half (milk can be used as a substitute)

1/2 cup marinara or tomato sauce

Vegetable oil

Salt

Cooking

In a medium to large shallow pot, add enough oil to reach a depth of 2”. Turn heat to medium-high and heat to 325 degrees. *Tip: If you don’t have a thermometer, then you can test the oil by tossing in a small piece of bread. If it doesn’t bubble much, then the oil isn’t ready. If it bubbles quickly and browns the bread within 5 seconds, then it’s too hot.

Combine the egg and half and half in one bowl, and combine the Italian and panko breadcrumbs in another.

Dip each ravioli into the egg and half and half mixture, and then dredge in the bread crumbs, being sure to coat completely.

When the oil is ready, fry the ravioli in batches. Be careful not to overcrowd the pot. Gently turn them until golden brown, about 3 to 4 minutes. Use a slotted spoon to transfer the hot ravioli to paper towels to drain excess oil. Sprinkle with a little salt.

Serve with tomato sauce of your choice.