Picadillo Quesadillas

One word... YUM!

I make Crock Pot Picadillo all the time in my house (Madison's number one request), and because it makes so much I like to get creative with my leftovers. I came up with this for lunch one day and my husband said I should put it on the blog, so I thought with Cinco De Mayo coming, it would be fun to do some Cuban-Mexi fusion.

I made a really quick & easy Pico de Gallo to add along with the cheddar jack cheese, the results – delicious!

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Baked Buffalo Chicken Jalapeño Poppers

The little bite sized babies might be cute, but watch out – they pack a little punch!

I love jalapeno poppers AND buffalo chicken so I decided to combine them both and really spice things up!

These are so good and real easy to make. Prep them ahead and bake them just before you're ready to serve. They should be served hot, so don't bake them ahead. If you want to go carb-less or gluten free, I think they would be good without the panko too.  Just please do yourself a favor and wear gloves when you cut the peppers.

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Crab and Avocado Phyllo Bites

Quick and easy! These bite sized appetizers are the perfect treat whether you're watching the game or just need some finger foods to munch on.

These were actually a happy accident. I had leftover fresh lump crab meat that I didn't want to waste after making crab cakes so I whipped up this easy appetizer. They turned out really good! For best results, don't fill the phyllo shells until you're ready to bake, and eat right away!

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Skinny Buffalo Chicken Strips

Quick and easy – these buffalo chicken tenderloins are spicy and delicious! I like to serve them with my homemade skinny blue cheese dressing and celery sticks on the side for a hot and spicy appetizer.

But gosh, you can eat this so many ways! Serve it with baked fries, or make it a wrap. I think this would be an amazing side for my Sweet Potato Irish Nachos!

However you decide to eat them, I am leaving it up to you! But this I promise, they are good, and it takes just 10 minutes to make!

And, if you love everything spicy buffalo as much as I do, then you'll also love some of my other skinny dishes! Try: Spicy Buffalo Cauliflower Bites, Buffalo Turkey Burgers, Buffalo Chicken Potato Skins, Crock Pot Chicken Lettuce Wraps, Buffalo Shrimp Dip, Buffalo Chicken Dip, and my favorite, Buffalo Stuffed Chicken Breasts
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Baked Salmon Cakes

Baked salmon cakes make the perfect Holiday appetizer, made with wild Alaskan salmon, diced peppers, capers and breadcrumbs. For dipping, I made my favorite Zesty avocado cilantro dressing which compliments the flavor of the salmon and makes these absolutely addicting!

Target has partnered with the Target Inner Circle crew to put together a Holiday Party 101 blog series. As a team we are sharing everything you need to plan the perfect holiday party from cocktails, music, decorating tips, invitations, and more!

I was put in charge of the appetizers which was a fun challenge for me, and I came up with the idea to lighten up a recipe I recently had at a friend's house after stumbling on Simply Balanced Wild Alaskan Salmon at Target. I also picked up some holiday plates, napkins and this simple white flat plane platter from their Threshold collection which I will be using for everything.

When purchasing fish, I always opt for wild rather than farm raised so I was happy to see wild Alaskan seafood in Target. I adapted the original recipe from Ina Garten with lighter ingredients, then baked the cakes rather than frying and they turned out wonderful. I love a good dipping sauce and knew that my avocado cilantro dressing would be the perfect fresh compliment!

If you are looking for a healthy appetizer idea this Holiday season, look no further. Wild salmon is loaded with heart-healthy omega-3s and these salmon cakes are pretty easy to make. You can assemble them ahead of time, then put them in your oven when your guests arrive. Set them out on the table and watch them disappear!

To tune in to more holiday party-throwing tips, be sure to follow #mykindofholiday and #targetinnercircle on Pinterest. Target will be compiling all the posts for an article on A Bullseye View. Happy party-planning everyone!

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Baked Mini Spinach and Sausage Arancini

These mini baked Italian rice balls are made with brown rice, chicken sausage, spinach and mozzarella cheese. Served with some warm marinara sauce, they make the perfect finger foods for the Holiday season or any time you want to serve appetizers.

The Holidays are right around the corner, so this week I am sharing Holiday recipes to get you in the spirit. I don't know about you, but I love Italian rice balls. They are often deep fried and high in calories so I typically stay away unless I'm making this Sicilian Rice Ball Casserole which turns rice balls into a meal!

I came across a recipe from the Baby&Toddler on the Go Cookbook (which btw is such a great book for feeding young kids) for mini baked brown rice aranci, and adapted them with adult palates in mind and more of the flavors I typically like in a rice ball. This recipe cuts a substantial amount of fat by baking instead of frying and replaces the white rice with brown – but you still get plenty of flavor from the sausage and Pecorino Romano cheese.

You can make the filling ahead of time, roll them into balls and refrigerate until you are ready to bake them. I would bread them just before baking.

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Ceviche in Cucumber Cups and My Tour of the CIA

This very popular Peruvian dish is made with fresh pieces of raw fish (or shellfish) marinated in lime juice, onions and cilantro which slowly causes the fish to "cook", in very much the same way that heating does. The results are bright and refreshing with an opaque appearance and firmed texture of cooked fish. This dish is also gluten-free, paleo friendly and low-carb.

A few weeks ago I went on a fun tour to one of the world’s best professional culinary colleges – the Culinary Institute of America in Hyde Park, NY. 

Pictured from left to right is me, Jennifer from Bake or Brake, Kita from Pass the Sushi and Russ from The Domestic Man. I loved the tour and meeting new food bloggers – the group was small which was perfect to watch the classes in progress without interfering too much.

Lucky for me, that day they happened to be making ceviche in their Americas cooking class and I got to eat it for lunch. I LOVE a good ceviche, and I order it any chance I get when I go out to eat, so I was excited that they shared this recipe with me.

The good news – this is really easy to make and it looks so impressive if you're having guests over. Their original recipe was made with scallops, but I opted for some fresh Striped Bass which I picked up at my local fish store. You can use any type of ocean fish or shellfish to make ceviche, the only rule of thumb is that it should be as fresh as possible, preferably caught the same day. This would make a wonderful appetizer for Christmas eve if your family likes to have fish. While you can prepare the cucumber cups and the vegetables for the ceviche a few hours ahead, ceviche tastes best when it marinates no more than an hour or two before you serve it.

Funny where life takes you, I went to art school and studied graphic design at Pratt in Manhattan which led me to become a graphic designer/digital photo-retoucher prior to Skinnytaste. I believe those experiences helped me and my love of food photography, but if I was to go back to school now, I would LOVE to attend the CIA or at least take some classes their. They are teaching our next generation of leaders – chefs such as Anthony Bourdain, Duff Goldman, Micheal Simon, Cat Cora, just to name a few are all CIA graduates. I mean, doesn't this chef jacket and hat belong on me?

What's really cool about the school is that all students work in 3-week course rotations, the senior class works at one of three CIA’s restaurants – both the front and back ends. So during our first night there we were served by the graduating students, with meals that the students prepared. We ate at the new French Bocuse Restaurant, and the food was phenominal. The highlight of my meal was watching the students make ice cream in 30 seconds with a hand cranked mixer and dry ice – amazing!

If you're ever in the Hudson Valley, you can go on a group tour and dine at one of their three award winning student-staffed restaurants. And if you're thinking about pursuing a career in the the culinary arts, or have kids that are trying to decide their future, check out the CIA . A 4 year degree is completed in 3 years, they have new classes starting every 3 weeks and offer classes in culinary arts, baking, nutrition, and culinary science. What's more, they boast about their 99% job rate in leadership positions after graduating which is unheard of these days! 

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Zucchini Pizza Bites

This recipe is an oldie, but goodie! I had a big zucchini that needed using up and I was sooo in the mood for these yummy (and guiltless) zucchini pizza bites!! A perfect way to use up all the zucchini in your garden and satisfy your craving for pizza in a low-carb way.

I make these all the time, sometimes for lunch or as snack. Even my husband thinks they are pretty darn good! They also happen to be gluten-free, and perfect for meatless Mondays. Of course, you could add some leftover sausage, pepperoni, basil, or whatever you like on your pizza. If you haven't tried these yet, they are a must while zucchini is in season!

Note: My zucchini was very large, if your zucchini is smaller, you can cut them on an angle for large ovals.

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Baked Eggplant Sticks

Strips of eggplant, breaded and baked until golden and served with a quick marinara sauce. Serve these as a snack, appetizer or side dish. I'm making these tonight with an eggplant I bought at the farmer's market and figured I would revive the recipe from the archives. Enjoy!

I can vividly remember the day when my picky daughter, who was in middle school at the time, told me she liked eggplant.  

Eggplant? Really? She was eating dinner at a friend's and they were having breaded eggplant for dinner and she loved it. Kids are always more willing to try new food when they are eating over their friends'. I was delighted she liked a new vegetable and I made breaded eggplant for her at least once a month, only I baked them instead of making them fried.

Eggplant is probably not for everyone, but if you like eggplant, or want to try introducing them to your family and don't know how, this is a good place to start. There are many varieties of eggplant, Japanese eggplant is a bit sweeter and milder. If you have a farmer's market near you, you will find a lot of varieties is season right now.



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Grilled Cilantro Lime Shrimp Kebabs

Grilled shrimp on skewers seasoned with cumin, garlic and finished with fresh squeezed lime juice and cilantro.  

I use my grill all summer long, and since we LOVE Cilantro Lime Shrimp, I adapted for the grill. This would be perfect for back yard parties as an appetizer, or you can serve this for dinner for 4 people with cilantro lime rice, fiesta bean salad, a big garden salad with avocado, or whatever you desire.

Since making the salmon kebabs last week, I loved how the lemon wedges looked between the salmon chunks, so I thought it would be pretty to do the same with the lime here. Completely optional but if you decide to do this, keep in mind that the lime juice will begin to cook the shrimp if you prep these too far in advance.

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Grilled Pesto Chicken and Tomato Kebabs

These chicken kebobs just SCREAM summer, made with my skinny basil pesto and grape tomatoes. Serve this as an appetizer at your next backyard bash, or have them for dinner any night of the week with a great big salad or over pasta.

We grow sooo much basil in my garden all summer long, so I make a lot of pesto and use it so many ways. This is super easy and can be made a day ahead, in fact the longer it marinates the better! Doubling the skewers helps keep everything in place while grilling, and makes them easier to turn. I love how the tomatoes taste after they are grilled, and they smell just divine when they come off the grill. To make my pesto skinny, I use less oil and make it without the pine nuts – but it's still so flavorful you won't miss them! If you're having this for dinner, I would serve 2 skewers, rather than one with salad or grilled veggies on the side.

These are gluten free, inexpensive, low-carb, clean and simple. If you want to make them paleo, you can leave out the parmesan and swap it for pine nuts. If you love pesto as much as we do, you may also love Skinny Chicken Pesto Bake, Grilled Pesto Shrimp Skewers, or this delicious Eggplant Panini with Pesto – so good!!

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Easy Crust-less Spinach and Feta Pie

In honor of National Pi Day, a day in history that celebrates the ratio of a circle's circumference to its diameter (3.14), I can't think of a better way to celebrate such an ironic-named holiday than to share a slice of this simply delicious, savory spinach pie recipe from the archives.

A simple Greek inspired pie combining savory flavors such as spinach, feta, Asiago cheese, dill and scallions. Perfect to take to a potluck!

Served with a salad, you can turn this into a main dish, or cut it into smaller wedges to serve as an appetizer. If you use full fat feta cheese, the fat only increases by 1 gram, and the points increase to 4 per serving. Enjoy this warm or at room temperature.

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Guacamole Deviled Eggs

If you're looking for a healthy snack of appetizer for St Patrick's Day, these green deviled eggs are the perfect solution.

My mom adds hard boiled eggs to her guacamole, so I thought why not add guacamole to hard boiled eggs? The results were lovely, and since I was testing them out for the blog, I actually enjoyed them for lunch.

These are a fun, "clean" snack or appetizer, not just as a green food for St Patrick's day, but for anytime of the year. Loaded with a good dose of healthy fats and perfect for any dietary restriction – vegetarian, gluten-free, weight watchers, low-carb, paleo, and more!

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Hot and Spicy Buffalo Shrimp Dip

Move over buffalo wings, this hot and cheesy shrimp dip will have everyone going back for more!

Superbowl Sunday is just a few days away! I have tons of skinny appetizer recipes you can make, but I wanted to add one more, because quite honestly, what's football without the buffalo dip!

This was inspired by my Buffalo Chicken Dip, I wanted to try a shrimp version topped with melted cheese, and we loved how it turned out!

Serve this with crudites to keep it light; celery and carrot sticks are the perfect vessel for scooping up the buffalo goodness! You can even add some baked chips to the table, baked pita chips work great. I minced some of the celery leaf for garnish for a little color. Enjoy!

***I made this a second time without the yogurt and I found I liked it better (less liquid), so I am removing the 1/2 cup of yogurt in the recipe below.

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Guacamole

 

Guacamole is one of my favorite appetizers, and my husband is usually the one who makes it. It's flavorful, clean, and healthy, but we eat it because we love it. His recipe is simple, but simple is good! He has converted many non-avocado lovers with this recipe.

The trick is to a good guacamole is leave large chunks of avocado; don't mash them thoroughly and having a perfect balance of lime juice, red onion and salt is essential. If you like it hot, you can certainly add some diced jalapeño, some people also like to add diced tomato which is fine, but we like it just like this!

I posted this recipe a while back, but the photos needed some updating so I figured I'd re-post in time for the Superbowl.

Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. I love avocado so much I created an entire Avocado Obsessed Pinterest board in their honor. 

Guacamole is great with baked tortilla chips, lentil chips, baked plantain chips, chicken fajitas, or even on a wrap in place of mayonnaise. Sometimes we even make guacamole turkey burgers, I'll have to share the recipe when the weather warms up.


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Skinny Queso Dip

A zesty chunky cheese dip with chunks of tomatoes, hot peppers, garlic, onions, lime juice, cilantro and spices. Get the chips ready, this stuff is good while it's hot!

Skinny queso, it sounds like an oxymoron, right? This is a perfect appetizer to serve for the Superbowl, I'm adding this one to the list.

I stumbled on this recipe on Slender Kitchen and curiosity got the best of me so I decided to try it out. To be honest, while I was cooking it I had my reservations. It wasn't until I scooped some up with my chips that I found myself going for more. Luckily I had a house full of people to help me dip away, and they all gave it a thumbs up.

I served it with Beanitos black bean chips, love them! You can use any light baked chip you desire. For those of you on Weight Watchers, 1/4 cup of this dip is only 3 points plus which is pretty good considering how much cheese is in here!

A few things to note: I personally thought this was best right after making, it was all cheesy and stringy. Later I microwaved the leftovers to see how it would re-heat and it was no longer stringy like it was when I first made it so this is definitely something you want to make and eat right away.


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Spicy Buffalo Cauliflower Bites

 
Hot and spicy cauliflower bites, battered and baked and smothered with hot sauce. Serve this with skinny blue cheese dressing and celery sticks on the side for a hot and spicy meatless appetizer.

I stumbled on a vegan version of this recipe on Peta and thought they looked good so I made some slight changes and gave it a try. I tested it out on some of the cauliflower-averse people in my home, and they gave it a thumbs up.

One thing to note, if you are watching your sodium, you'll have to look for a lower sodium hot sauce, or use half of the sauce. Frank's is my favorite for buffalo sauce, but it's not low in sodium. If anyone knows of a lower sodium buffalo sauce, kindly share!


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