Air Fryer Buffalo Cauliflower Wings
Soft and tender on the inside with a crispy exterior, these Air Fryer Buffalo Cauliflower Wings are the perfect spicy snack for any occasion.
Continue reading “Air Fryer Buffalo Cauliflower Wings”
Tag: Appetizers
Bloody Mary Deviled Eggs
These Bloody Mary Deviled Eggs might just be the best deviled eggs you’ve ever eaten. This recipe adds a fun Bloody Mary twist to this popular appetizer, garnished with gherkins and olives. Bloody Mary Deviled Eggs are perfect for any holiday party, brunch, New Year’s Eve, or even brunch.
Continue reading “Bloody Mary Deviled Eggs”
Cranberry Balsamic Glazed Turkey Meatballs
Cranberry Balsamic Glazed Turkey Meatballs are sticky, sweet, and moist. Lean ground turkey is seasoned with parmesan cheese, herbed breadcrumbs, garlic, fresh rosemary, and a little orange zest. They are then coated with luscious glaze made with cranberry sauce, balsamic vinegar, honey, fresh rosemary, orange juice, and soy sauce. Mini meatballs are the perfect appetizer for any dinner or holiday party.
Continue reading “Cranberry Balsamic Glazed Turkey Meatballs”
Beet and Butternut Squash Salad
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and nutrient dense!
Continue reading “Beet and Butternut Squash Salad”
Cranberry Apple Quinoa Salad
This Cranberry Apple Quinoa Salad is filled with bursts of sweetness, texture, and nutrients. The quinoa soaks up a delicious Maple Dressing and the arugula gives just a hint of a peppery note. What’s best is it’s great to eat for lunch, or have as a side dish.
Continue reading “Cranberry Apple Quinoa Salad”
Blistered Shishito Peppers
Flavorful, satisfying, and addictive, these shishito peppers are simple to make with 3 ingredients and very healthy!
Continue reading “Blistered Shishito Peppers”
Avocado Cilantro Lime Dipping Sauce
A big name with big bold flavors, this dipping sauce is creamy, tangy, fresh, and vibrant. It lightens up any foods you are eating and is great healthy dip to add to your appetizer table.
Continue reading “Avocado Cilantro Lime Dipping Sauce”
Quinoa Fiesta Salad
Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite. This Quinoa Fiesta Salad is one of my family’s favorites. As a mom, it makes me happy that the girls are getting so much nutrition in one bowl. The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!
This salad does triple duty which I love. A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood. The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.
HOW DO I MAKE A QUINOA FIESTA SALAD?
1. Cook the quinoa. While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2. Make the Cilantro Lime Dressing. I love this dressing because it is so light. If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4. Enjoy and get addicted to this salad as much as my family and I are!
Quinoa Fiesta Salad
September 13, 2021
Category
Appetizers
Entree
Vegetarian
Persons
6
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
5 minutes
Total Time
25 minutes
Ingredients
- 1 c quinoa, rinsed thoroughly
- 2 c water
- 1/2 tsp salt
- 1 15oz can black beans, rinsed and drained
- 1 c fresh sweet corn
- 1 c English cucumber, diced
- 1 medium red onion, diced
- 1 red Bell Pepper, diced
- 1 mango, peeled and cubed
- 1 avocado, diced
For the Cilantro Lime Dressing:
- 2 bunches fresh cilantro
- 2-3 garlic cloves
- ¼ cup fresh lime juice
- 2 tsp agave
- ½ tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp sea salt
- ½ c extra-virgin olive oil
Instructions
For the quinoa:
- Combine the rinsed quinoa, water, and salt in a medium saucepan.
- Bring to a boil then reduce heat and simmer to cook for 15 minutes.
- Remove from heat, cover and let steam for 5 minutes.
- Meanwhile, combine all of the ingredients for the dressing in a blender. Blend until you have a smooth consistency.
- In a large bowl, combine the quinoa, veggies, and beans. Toss well.
- Add in the cilantro lime dressing and mix well.
- Divide into bowls and serve at room temperature or cold.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Crostini 3 Ways
Fresh fruit, caramelized onions, bright flavors, and an abundance of crostini. That is what I call the perfect crostini board. Simple ingredients that require more assembly than cooking is a delicious way to start your party! Continue reading “Crostini 3 Ways”
Chickpea Avocado Salad
This chickpea salad is a refreshing summer salad filled with fresh produce. It tastes great served as a side salad or your main lunch meal. Best of all, you don’t need to make a special dressing for this salad.
Continue reading “Chickpea Avocado Salad”
Farmer’s Market Crudites Platter with Hummus Two Ways
One of my favorite times of the year is the spring when the Farmer’s Market starts to get bigger with more and more farmers who start to bring a larger variety of produce and goodies. I’ve mentioned in the past that I like to make a menu for the week (more so my kids don’t complain they want something else than what is served), but what I haven’t mentioned is how I love going to the Farmer’s Market to do my weekly produce shopping. Sometimes, I will even tailor some of my dishes to include produce I find at the Market.
Recently, I partnered with our local Farmer’s Market (Danville Farmer’s Market) and I will be creating recipes for them a few times a month in the hopes that I can bring awareness to locally farmed produce at all of our farmer’s market. Having fresh, organic produce and supporting the local farms is a win-win.
This Spring Crudites Platter is so beautiful, we all had a bit of hard time digging in. No one wanted to mess it up. Ah well, our stomachs won that round. The beauty of this platter is that you are not restricted to the same produce I picked up. Pick up what your farmer’s market has, just make it colorful.
Here is what I used:
- Purple Cauliflower (chop these into big chunks)
- Rainbow Baby Carrots (trim the stems off and save to make pesto – be sustainable!)
- Radishes
- Watermelon Radishes (slice these a little thick into rounds to give a beautiful effect)
- Snap Peas
- Cucumbers (I sliced these on the diagonal for aesthetics. Feel free to slice into rounds or sticks to make them easier to serve)
- Cherry Tomatoes
As for the hummus, I chose purple sweet potato and red beets to be the base of each hummus. For the Red Beets, I roasted it with garlic, then pulsed it with a little tahini and a few other ingredients. This is by far one of my favorite variations on hummus. Paired with all that beautiful produce, it’s perfect!
For the Purple Sweet Potato, I baked it in the oven then pulsed it with tahini as well. Though the idea behind both hummus’ are the same, the flavor profile differ vastly. Yet both are addicting.
I hope you have a chance to make a beautiful Spring Crudites Platter like this for your next gathering. I promise you will love it.
Try it out and let me know what you think!
Spring Crudites Platter with Hummus Two Ways
June 3, 2021
Category
Appetizers
Vegetarian
Prep Time
15 minutes
Cook Time
40 minutes
Wait Time
5 minutes
Total Time
55 minutes
Ingredients
For the Crudites:
- 1 lb rainbow baby carrots, stems trimmed, scrubbed and peeled
- 1 watermelon radish, peeled and sliced into thick rounds
- 1 lb snap peas
- 1 head purple cauliflower, cut into large florets
- 1 bunch radishes, washed and stems trimmed
- 3-4 baby cucumbers, sliced into sticks or thick rounds
- 12 oz cherry tomatoes
For the Purple Sweet Potato Hummus:
- 2 large purple sweet potatoes, scrubbed, keep peel on
- 1/2 c canned chickpeas
- 1/4 c tahini
- 1/3 c aquafaba
- 6 cloves garlic**
- 2 Tbsp fresh squeezed lemon juice
- 2 Tbsp Olive Oil
- 1/2 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
For the Roasted Beet and Garlic Hummus:
- 2 large beets, peeled
- 1 14.5 oz can chickpeas, drained and rinsed, reserve liquid
- 1/4 c tahini
- 3 Tbsp fresh squeezed lemon juice
- 6 cloves garlic**
- 1/3 c Olive Oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Place sweet potatoes, beets, and garlic in individual foil sheets. Drizzle beets and garlic with olive oil. Wrap each food tightly into a ball and place on a baking sheet. Bake for 40 minutes.
- Remove and let cool before opening the foil wraps.
For the Sweet Potato Hummus:
- Remove foil wrap and peel skin. Chop into rough chunks and add to food processor. Add roasted garlic cloves and the rest of the ingredients. Blend until smooth (about 2-3 minutes).
- Transfer to a bowl and garnish with parsley, a drizzle of oil, and/or roasted chickpeas.
For the Roasted Beet and Garlic Hummus:
- Remove beets from foil and chop into rought chunks.
- Add into food processor with roasted garlic and the remaining ingredients.
- Blend until smooth (about 2-3 minutes)
- Transfer to a bowl and garnish with roasted chickpeas, toasted sesame seeds, and/or a drizzle of olive oil.
To Assemble the Crudites platter:
- Place the bowls of the hummus in the center of the platter. Add the larger veggies first, i.e. cauliflower and carrots.
- Fill in with medium sized veggies, i.e. cucumbers and snap peas.
- Add the smaller veggies, i.e. radishes and cherry tomatoes.
- Finally garnish with watermelon radish slices and edible flowers if you have any.
- Enjoy!
Notes
**Note: I used a whole bulb of garlic and divided between the two hummus dips as I knew I was making them at the same time (and a little extra garlic is always appreciated). If you are making only one hummus dip, follow the instructions of roasting cloves instead of the whole bulb.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
If you are looking for more delicious recipes, check these out:
Roasted Masala Chickpeas
Roasted Red Pepper Hummus
Spicy Garlic Hummus
Crispy Chickpeas and Sweet Potato Tacos
Summertime Watermelon Salad
Crisp, cold watermelon tossed with tangy feta and fresh mint is the perfect summertime salad to have on a hot day. This refreshing salad is a great side to have with grilled chicken, steak, and even hamburgers! Continue reading “Summertime Watermelon Salad”
Garden Fresh Balsamic Bruschetta
The sun is finally coming out, we are able to see friends and family after a long time, and I am ready to share apps around the table as I catch up with my loved ones. Nothing says fun in the sun with loved ones like bruschetta. Fresh tomatoes mixed with garlic, basil, olive oil, balsamic vinegar, and parmigiano reggiano served on garlic rubbed Italian bread. Yep. Count me in!
Growing up, I would order bruschetta every time we ate out at an Italian restaurant. It still is one of my favorite appetizers. I can name so many members of my family that also love it just as much as I do. There was even a time when bruschetta was a given at any family gathering. And rightly so.
Just a few ingredients that makes this recipe absolutely divine.
- Tomatoes – crisp, juicy, sweet, red tomatoes are a must. Try to avoid mushy and soft tomatoes as you’ll end up with more liquid and the chopped tomatoes won’t hold their shape.
- Garlic – chopped in the bruschetta mix but I also use whole cloves to rub toasted bread to give it that extra zing in flavor
- Basil – this sweet peppery herb adds the perfect burst of earthiness
- Parmigiano reggiano – The earthy, sharp, nutty flavor is the perfect flavor to bring all of the different ingredients together
- Balsamic Vinegar – this is my surprise ingredient that takes this bruschetta up a notch. Each bite there’s just a hint of the tart, fruity liquid that makes you want to keep eating it.
- Olive Oil
- Fresh Italian Bread – toast these up a little then rub a fresh clove of garlic over it as they come out of the oven.
So, what are you waiting for?! This is the perfect appetizer for a wine and cheese night (my favorite), for a gathering, or if you want to create a beautiful Italian dinner!
From my kitchen to yours, I hope you enjoy this recipe!
Garden Fresh Balsamic Bruschetta
May 29, 2021
Category
Appetizers
Prep Time
10 minutes
Cook Time
7 minutes
Total Time
17 minutes
Ingredients
- 2 c tomatoes, chopped
- 1/2 c fresh basil, chopped
- 1/4 c Parmigiano Reggiano, shredded
- 3-4 cloves garlic, minced
- 2 tsp Olive Oil
- 1 tsp Balsamic Vinegar
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 baguette Italian bread, sliced on the diagonal
- 3-4 garlic cloves, whole
- 1 Tbsp Olive Oil
Instructions
- Preheat oven to 400 degrees F.
- Arrange the sliced bread on a baking sheet and drizzle olive oil over each bread. The oil doesn't have to cover each slice, just a little goes a long way here.
- Toast for 5-7 minutes.
- Meanwhile, combine the tomatoes, minced garlic, basil, cheese, olive oil, balsamic vinegar, salt, and pepper in a bowl and toss to combine. Set aside until toast is ready.
- When the toast are ready, remove them from the oven. Wait for the toast to cool just enough to handle but hot enough for the garlic.
- Rub a clove of garlic over each toast to infuse the flavor. Continue until every toast has garlic on it.
- Top each toast with bruschetta mix.
- Enjoy!
© 2023 Copyright A Li\'l Bit of Spice
Cilantro Chutney
Vibrant, fresh, mildly spicy, and packed with flavor, this Cilantro Chutney is a necessity in Indian cuisine. This particular chutney is made using fresh cilantro, mint, curry leaves, green chilies, cashews and spices.
Continue reading “Cilantro Chutney”
Guacamole Chaat Tostadas
Crunchy, creamy, spicy, tangy, with just a hint of sweet, these Guacamole Chaat Tostadas are the perfect marriage between Indian and Mexican cuisine!
Continue reading “Guacamole Chaat Tostadas”
Sriracha Deviled Eggs
**Updated March 2020. Original post published Apr 2017**
Continue reading “Sriracha Deviled Eggs”
Rosemary Caprese Skewers with a Balsamic Glaze
These skewers are by far one of my favorite snacks! Often times, if I am hosting a party, they usually make an appearance. The best part, my girls love to eat them too (minus the basil and glaze)! Super easy to assemble, healthy, and 5 simple ingredients. You really can’t beat that!
For the skewers, I kept the Basil in the caprese, but the addition of rosemary gives it a little boost. Rosemary can be strong which is why just the hint from the skewers is perfect here. Bite sized, creamy mozzarella, tangy grape tomatoes, sharp basil, the sweet balsamic glaze finished off by fresh rosemary is definitely going to be one of the best foods I eat today!
Making the balsamic glaze is pretty simple too! I used to be nervous about making the glaze because it seemed too daunting. Then one day, I figured, I’ll try it and see what happens. I can’t believe I was ever so nervous! Literally I’m boiling balsamic vinegar with a little brown sugar and that’s pretty much it! Oh.My.God. It tastes so good, I could drizzle this glaze on pretty much anything!
So what are you waiting for? Try out these delicious skewers and impress your guests with a fancy-ish appetizer!
From my kitchen to yours, I hope you enjoy these Rosemary Caprese Skewers with a Balsamic Glaze.
Rosemary Caprese Skewers with a Balsamic Glaze
February 9, 2021
Category
Appetizers
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 15-20 sprigs of fresh rosemary
- 1 c cherry or grape tomatoes
- 1 c mozzarella pearls
- 1/4 c fresh basil
For the Balsamic glaze:
- 1 c Balsamic Vinegar
- 2 Tbsp brown sugar
Instructions
For the Balsamic Glaze:
- Combine the balsamic vinegar and brown sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes or until it has reduced by half.
- Remove from heat and let it cool then transfer to a squeeze bottle or jar and store in a dry, cool place.
To assemble the skewers:
- Remove all but the top 1 inch of the rosemary sprigs.
- Skewer the tomatoes, mozzarella, basil, and repeat. The order doesn't matter so have fun and get creative.
- Right before serving, drizzle the balsamic glaze over the top.
- Enjoy!
Notes
**Optional Add-ons: Add some olives, slices of meats, or even veggies.
**If I'm in the mood, I sprinkle some coarse salt and red chili flakes before I drizzle the balsamic glaze. Try it!
© 2023 Copyright A Li\'l Bit of Spice
Couscous Arancini
I first learned what arancini is when I was watching Giada on Food Network. Man they looked delicious. Rice and cheese mixed together, battered, and fried. I don’t think you can go wrong. I love the salty and creamy and cheesy combination. Oh I can go on and on!
Well, seeing it on tv and actually trying them are two different things. The first time I tried it was on a date with the husband. Oh.My.God! All I wanted was to eat these delicious arancini for every course! Seeing them on tv, then actually eating them are two different things, and I’ll tell you what. Eating is absolutely much better for this case!
I’ve made quite a few attempts over the years to make these. Initially, they melted as I was trying to fry them. Then the seasoning was off, and each try I missed something until finally, I was able to make a delicious batch! I’m so glad this was one project I didn’t abandon!
About a month ago, we had leftover pearl couscous (it seems we always do). I wanted to upcycle it and have the girls eat it in a different way and instantly I thought of arancini. It was a long shot but in my mind, I thought, hey, a leftover grain that could potentially bind with cheese. All I had to do was season it correctly. Results? The kids want me to make this for them everyday! Let’s not get carried away though. I did make quite a few and had to really work on distracting the girls with other foods because they are just as in love with arancini as I am!
Try these out for appetizers, make them a little larger and have them for a main course, make them bite sized and serve them for parties. I served them with warm marinara sauce and a sprinkle of chopped basil and for me, that was the perfect pairing.
From my kitchen to yours, I hope you enjoy these decadent Couscous Arancini!
Couscous Arancini
February 8, 2021
Category
Appetizers
Vegetarian
Persons
12
Prep Time
20 minutes
Cook Time
20 minutes
Wait Time
2 hours
Total Time
40 minutes
Ingredients
- 1 c Pearl Couscous
- 1 1/4 c water
- 1/4 tsp salt
- 1/4 c herbed bread crumbs
- 1/3 c shredded mozzarella
- 15-20 pearl mozzarella balls
- salt and pepper to season
- 2-3 Tbsp Basil, chopped in strips
- Oil for frying
Instructions
To make the Couscous:
- Combine the couscous, water, and salt in a medium saucepan and bring to a boil. Reduce heat and simmer for 10-12 minutes until all of the water has evaporated.
- Remove from heat and cover for 5 minutes.
- Spread the couscous onto a baking tray lined with parchment paper and refrigerate for 1-2 hours.
- In a bowl, combine the couscous, shredded mozzarella, bread crumbs, and salt and pepper. Mix well.
- Once the mixture is ready, shape into spheres. Make an indent into each arancini and stuff with 1-2 pearl mozzarella. Close the seam and roll well so that the mozzarella doesn't seep out when frying.
- In a heavy bottomed pan, add oil to cover about 1/2 inch in the pot. Heat the oil to 350 degrees.
- Add the arancini in batches into the oil and fry for about 4 minutes or until golden brown on all sides.
- Remove with a slotted spoon and drain on paper towel.
To assemble:
- Warm up 1/4 c marinara in a small saucepan. Add a little on the bottom of a plate, then top with warm Couscous Arancini.
- Garnish with freshly chopped basil.
- Serve warm.
Notes
**You can use day old couscous to make this recipe. Just warm it up a little and follow the rest of the steps to combine the arancini mixture.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this recipe:
Avocado Wedges with Sriracha Crema
⁄Crunchy on the outside, creamy and buttery on the inside, these avocado wedges are the perfect snack. They are remarkably tasty, easy to make, and impressed my 5 and 4 year olds. Honestly though, anything that is breaded and fried is an automatic win in my book. I’ve had these in tacos too and seriously, they are delicious.
HOW DO I CHOOSE THE RIGHT AVOCADO FOR THIS RECIPE?
Personally, I like to use avocados that have just turned ripe. They’re still a little firm but ripe enough to be creamy when eaten. A good scale to use is if they are good enough to use for Guacamole then they are too soft to use for these wedges. You don’t want the wedges to melt and loose structure because they are too ripe.
AIR FRYER vs BAKING
I used an air fryer for this recipe because it gives the crispy exterior that you would see when deep frying. If you don’t have an air fryer, baking is just as good but beware that it will take a little longer to cook them. I have given instructions for both in the recipe card.
ARE THESE HEALTHY IF THEY’RE FRIED?
Yes they are because they’re air fried! And avocados are definitely healthier than traditional potato wedges. Don’t get me wrong, I love potatoes in all its many glorious forms but I do love a healthy alternative any day. Here are some of the many nutritional benefits to these Avocado Fries:
- Provides about 5 gm protein per serving
- Almost ¼ of your DRI Fiber
- About a third of your Folic Acid DRI
- Almost ¼ Vit. K requirements
- Great source of potassium, phosphorous, Vit. A, and Vit. B6
So what are you waiting for?! Try these incredibly delicious Avocado Fries and fall in love with a new way of eating fries!
Avocado Wedges with Sriracha Crema
January 23, 2021
Category
Appetizers
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 2 large avocados
- ¼ c flour
- ½ tsp garlic powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- ½ c milk
- 1 c panko bread crumbs
- non stick cooking spray
For the Sriracha dipping sauce:
- 1/2 c yogurt, plain, lowfat
- 2-3 Tbsp Sriracha sauce depending on your spice level
- pinch of salt
Instructions
- Preheat Air Fryer by running it on 350 degrees for 3 minutes.
- Slice the avocados in half and peel them. Then slice each half into about 4-5 slices.
- In a bowl, combine the panko bread crumbs with garlic powder, cumin, cayenne, paprika, salt and pepper. Mix well.
- Dip the avocado slices in the flour, then the milk, then the seasoned bread crumbs.
- Place in a plate as you are done breading them. Before transferring to the air fryer, spray lightly with cooking spray.
- Transfer in a single layer to the Air Fryer and cook at 350 degrees for 8-10 minutes.
For the Sriracha Dipping Sauce:
- Whip the yogurt until it is smooth and creamy.
- Add in the Sriracha and salt and mix well.
- Enjoy with your Avocado Fries
Notes
**For oven baked fries:
Preheat oven to 350 degrees. Follow the instructions above then bake for 12 minutes, flipping them halfway through cooking time.
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
Herb Roasted Acorn Squash with Pomegranates and Pistachios
This fall and winter season I have been obsessed with acorn squash and pomegranates. It only made sense that I find a way to combine the two together. The girls love the rainbow shape this takes on when cut so I wanted to create something fun for them too.
The great thing about acorn squash is that it is a little sweet naturally but it will still take on any flavor you give it. If you haven’t tried them yet, I made some Fire Roasted Poblano Tacos recently with acorn squash part of the filling. It took on the spices really well so I wanted to go on the opposite spectrum this time and season it with something a little more mild.
I chose mostly fresh herbs that would bring out the more earthy flavors. To help give it a little crust, I also added a little Parmesan.
Anyways, here are a few fun nutrition facts about acorn squash:
- A nutrient dense food, acorn squash is loaded with vitamins, minerals and fiber yet is comparatively low in saturated fat, sugar and salt.
- Great source of phytonutrients, particularly carotenoids which have antioxidant properties.
- Acorn squash is a starchy fruit, however, because it is so nutrient dense, there’s a good balance to eating this squash. The high fiber content slows down digestion which helps you stay full longer and slows down the release of glucose in your blood. This process helps in maintaining weight and stabilizing your blood sugar.
So now that you know about my favorite squash this season, let’s move on to my favorite fruit of the season.
Pomegranates!
- Pomegranates are known as one of the healthiest fruits on Earth!
- High in fiber (7gms in 1 cup of arils), they also contain an impressive amount of protein (3gm in 1 cup of arils), and 16% of DRI of Folate (also in 1 cup of arils)
- A great source of antioxidants which help with anti-inflammatory properties.
- they improve exercise performance by delaying fatigue and increasing blood flow.
Basically, this is one healthy dish that you can have this winter season and enjoy every bite of it! Try it out and tag me on Instagram @bitofspice146.
From my kitchen to yours, I hope you enjoy this delicious Herb Roasted Acorn Squash with Pomegranates and Pistachios.
Herb Roasted Acorn Squash with Pomegranates and Pistachios
December 15, 2020
Category
Appetizers
Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 med acorn squash, de-seeded and sliced in 1" half moons
- 1/2 c shredded Parmesan cheese
- 1 Tbsp fresh Thyme
- 1 Tbsp fresh Rosemary, chopped
- 1 tsp fresh Marjoram, chopped
- 1 tsp dried Basil
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive Oil
To garnish:
- 1/4 c pomegranate arils
- 2 Tbsp pistachios
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat.
- In a bowl, mix together thyme, rosemary, marjoram, basil, garlic powder, Parmesan cheese, salt, pepper, and oil. Add in the squash and toss well to evenly coat each piece.
- Line on the baking sheet and use any remaining mixture to top off the acorn squash.
- Bake for 22-25 minutes.
- Meanwhile, on medium heat, dry roast the pistachios until they release a nutty aroma and are lightly golden.
- When the squash is baked, remove from the oven and let cool for a couple of minutes.
- Transfer to a platter and garnish with toasted pistachios and pomegranate arils.
- Serve warm.
Notes
** I have added a minute amount of salt as the Parmesan cheese is already salty. If you want to make this vegan, omit the Parmesan cheese and increase the amount of salt to 3/4 tsp.
** Cutting squash can be tricky as they have a very hard exterior. Slice off the bottom of the squash and microwave on high for 1-2 minutes to soften it before chopping to make the process easier.
**Make it Sustainable. Save the seeds, wash them and dry them out. You can plant your own acorn squash or roast them with spices and have a healthy snack!
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this dish:
Tinseltown Tostadas
I think hands down, these are one of my favorite holiday foods. I’ve had so many and I don’t think I can tire of them. Snacking is one of my favorite activities. These delicious tostadas make it so much easier as they are low in calorie, healthy, and guilt-free.
High in fiber, antioxidants, a good source of protein, and rich in vitamins and minerals, these delicious Tinseltown Tostadas definitely pack a punch!
Between the Serrano peppers and the watermelon radish, there were some strong flavors. I knew I wanted to use the pomegranate arils to give it a sweet note (and make it look pretty).
But it needed depth so I played around with a few options before settling on the hummus and avocado. And yet the radish was still giving off a bit of a pungent taste and therein comes the smear of pesto.
There are so many random flavors that they work despite wanting to prove the opposite.
Make these delicious Tinseltown Tostadas this holiday season and you won’t be able to stop eating them. From my kitchen to yours, I hope you enjoy them!
Tinseltown Tostadas
December 11, 2020
Category
Appetizers
Vegetarian
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
- 1 watermelon radish , washed and trimmed
- 2 Tbsp pesto
- 1/3 c hummus
- 1 avocado, diced into small chunks
- 2 Serrano peppers, sliced (remove seeds for a less spicy option)
- 1/4 c pomegranate arils
Instructions
- Using a mandolin, thinly slice the watermelon radish to the thickness of a penny.
- Arrange the radishes in a platter.
- Using a small spoon, smear a little of the pesto across the middle of the radish.
- Drop about a 1/2 tsp dollop of hummus on top of the pesto.
- Add a couple of small chunks on top of the hummus.
- Top off with a slice of Serrano pepper
- Garnish with pomegranate arils
- Serve right away
© 2023 Copyright A Li\'l Bit of Spice
The tools I used for this recipe are:
Watermelon Radish and Fennel Salad with a Ginger Lime Dressing
Ok so I know that the name alone makes this salad sound like an explosion of so many different flavors and it is! But….. that’s what makes this salad work so well!
Between my obsession for salads and my inclination towards making my own dressings, my salad game is going strong right now. I’ve been wanting to use watermelon radish for a while now because of it’s flavor and just how pretty it looks!
Here are a few fun facts about watermelon radishes:
- They are nutrient dense with Vitamins K, A, E, C, and B6.
- High in antioxidants
- High in fiber, calcium, potassium, and iron among many other minerals
- One serving of watermelon radishes has over 1/3 of your daily Vit. C requirements!
- They’re just so darned pretty
The fennel was added in to balance out the peppery flavor of the radish (though, to be honest, I wasn’t sure how the hubby was going to like it as he is not a big licorice flavored guy. The best part about eating fennels to me is the licorice!). Luckily, the fennel taste was mild when combined with the flavors of the salad.
As to the Ginger Lime dressing, adding the hint of ginger balanced with a little honey in the dressing and the lime to brighten up the salad, it was the perfect choice to use this for the salad.
When I think about this salad, it really has a great balance of sweet, spicy and tangy! So perfect for a lunch meal, side dish, or a Covid free Thanksgiving dinner!
From my kitchen to yours, enjoy this salad!
Watermelon Radish and Fennel Salad with a Ginger Lime Dressing
October 8, 2020
Category
Salads
Persons
4
Serving Size
1 Bowl
Prep Time
15 minutes
Total Time
15 minutes
Ingredients
For the Salad:
- 1 avocado, cubed
- 1 large fennel bulb, very thinly sliced
- 2 c arugula
- 1 watermelon radish, very thinly sliced
- 1 c fresh mint
For the Ginger Lime Dressing:
- 1" knob fresh ginger, grated
- 2 1/2 Tbsp fresh lime juice
- 2 Tbsp honey
- 1/2 c Avocado or Olive Oil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp poppy seeds
Instructions
For the dressing:
- Combine all the ingredients into a tightly sealed jar and shake well until all of the ingredients are well emulsified.
To Assemble:
- Layer all of the salad ingredients in a bowl and drizzle desired amount of dressing on top.
- Enjoy!
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools that I used:
Samosa Puffs
Every Indian household is sure to have samosas for any occasion. Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point! Samosas everywhere. When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.
My roommates and friends at college also benefited. There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.
These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly kneaded dough. The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.
From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!
Samosa Puffs
September 18, 2020
Persons
10
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 10 sheets of square pastry sheets
- 2 large potatoes, peeled, boiled, and crumbled (not mashed)
- 1/2 c green peas
- 1 Serrano pepper, chopped (adjust to spice level)
- 1 Tbsp ginger, grated or paste
- 1 tsp CHAAT MASALA or AAMCHUR (mango) powder
- 1/2 tsp salt
- 1/2 tsp CUMIN seeds
- 1 tsp CAYENNE pepper (adjust to spice level)
- 1 tsp CUMIN powder
- 1 tsp FENNEL powder
- 1 Tbsp milk
Instructions
- Heat a nonstick pan on medium flame, and add oil to it.
- Add the cumin seeds and wait for them to sizzle.
- Add in the ginger and Serrano pepper and cook for 30 seconds.
- Add in the peas and cook them for 2-3 minutes.
- When the peas have a bright green color to them, add in the chaat masala, cayenne pepper, cumin powder, and fennel powder. Mix well and let the spices cook for an additional 30 seconds to bloom them and release the flavors.
- Finally, add in the boiled, crumbled potatoes and salt and mix well. Cook for an additional 2-3 minutes.
- Remove from heat and set aside.
Assembly:
- In each pastry square, fill about 1-2 Tbsp of filling in the center.
- Brush the edges with milk and seal tightly. If needed, use a fork to seal the pastry.
- Repeat until all the puff pastry sheets are filled.
- Preheat oven to 400F.
- Brush the Samosa Puffs with more milk on the outside to give it a crisp surface while it bakes.
- Bake for 20 minutes or until golden brown and the pastry has cooked through.
- Remove from oven and let cool for 10 minutes.
- Serve hot with your favorite chutneys!
Notes
** If you don't have chaat masala or aamchur powder, you can replace it with equal amounts of lemon juice
© 2023 Copyright A Li\'l Bit of Spice
Rainbow Crunch Salad
Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.
Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal. A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.
With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad. Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.
Here’s what you need for the salad:
- Red Cabbage
- Carrots
- Colored Bell Peppers
- Cucumber
- Edamame
- Nuts
I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.
Try it out! From my kitchen to yours, enjoy!
Rainbow Crunch Salad
September 16, 2020
Category
Salads
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
For the Salad:
- 1/2 med red cabbage, thinly sliced
- 2 large carrots, grated
- 1 colored bell pepper, chopped
- 1 cucumber, chopped
- 1/4 c edamame
- 1/4 c mixed nuts
For the dressing:
- 1 13.5 oz can of coconut cream
- 2 jalapeños
- 1 lime, juiced
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Toss all of the ingredients in a bowl and mix well.
- In a blender, add all of the ingredients of the dressing and blend for 30 seconds until well mixed.
- Pour at least 1/3 of the dressing onto the salad and add more if you like it more creamy.
- Enjoy!
© 2023 Copyright A Li\'l Bit of Spice
Best Ever Baba Ghanouj
Growing up, I was never a fan of eggplant. I’m not sure if it was the seeds, the flavor, or the way it was cooked but I just didn’t take to it. So imagine my surprise when I went out to a Mediterranean restaurant with some friends and ended up loving my first bite of Baba Ghanouj!
Yep. It was love at first taste!
The smoky flavor, the silky texture, and a guilt free snack all rolled into one. What’s not to love?
Roasted or Grilled?
I personally love it grilled either over the stove or especially on a bbq, The flavor of the char stays in every bite which totally makes this recipe so amazing.
How do you eat it?
Baba Ghanouj is usually served as an appetizer with pita bread and crudités. I have on occasion been known to add it to a Falafel bowl if I’m in the mood. It tastes really delish!
This particular recipe is made without tahini, which is a sesame seed paste traditionally used to make baba ghanouj and hummus. I did add a lot of garlic and some cayenne and smoked paprika to enhance the smoky flavor.
food processor or by hand?
Honestly, both work but I prefer my food processor as it gets the job done quicker and I prefer a smoother texture.
Go ahead and try it out! This recipe will not disappoint!
2
Best Ever Baba Ghanouj
July 17, 2020
Category
Appetizers
Ingredients
- 2 large eggplants
- 4 cloves garlic
- 1/2 lemon, juiced
- 1/4 c olive oil, plus extra to coat the eggplant
- 1 tsp salt
- 1 tsp smoked paprika
- 2 tsp cayenne pepper (adjust to taste)
Instructions
- Pierce eggplant multiple times with a knife.
- Coat both eggplants with oil.
- Place over high flame or on bbq.
- Roast until eggplant is tender and skin is falling off. Turn every 3-4 minutes while it is roasting to cook evenly.
- Once it's done roasting, cool slightly then rub skin off with a paper towel.
- Transfer flesh to processor and add in the garlic, lemon juice, olive oil, salt, paprika and cayenne pepper.
- Blend until you get a smooth texture (about 1 minute)
- Transfer to bowl and serve with pita bread and crudités!
© 2023 Copyright A Li\'l Bit of Spice
Roasted Cilantro Mint Chutney
Growing up in an Indian household, chutneys are a must. They are an integral part of any Indian household. Whether you are eating Dosa or Adai Waffles / Lentil Waffles with tomato or coconut chutney, or samosas with cilantro or tamarind chutney, or Kati Rolls or Bombay Masala Sandwiches with chutney used as a spread, it’s always prominent in Indian food.
There are so many different kinds of chutneys prepared so many different ways, I just love the versatility of these dips. I tried to a different approach to my Roasted Cilantro Mint Chutney by roasting the cilantro and mint with some cashews, chickpea flour, and plenty of spices.
As you roast the herbs, they develop a char which carries into the final product and gives it just a hint of smoky flavor and smell when you eat it.
I’ve used this chutney recipe to eat with Adai Waffles / Lentil Waffles, Paneer Cabbage Cups, Spinach Dal Paratha, Aloo Paratha, and Avocado Roti. What will you eat it with?
From my kitchen to yours, I hope this chutney becomes a staple for you!
Roasted Cilantro Mint Chutney
July 8, 2020
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 2 bunches cilantro (washed, and roughly chopped )
- 3 c mint leaves (packed )
- 4 tsp kasoori methi
- 3 tsp cumin seeds
- 3 serrano peppers (chopped into thirds )
- ¼ c cashews
- 2 Tbsp chickpea flour
- ¼ c yogurt
- ½ c water
- 1" knob ginger
- 2 Tbsp mustard oil
- 3 cloves garlic
- 2 tsp garam masala
- 1 ½ tsp carom seeds
- 1 tsp fennel powder
- 2 Tbsp lemon juice
- 1 ½ tsp salt
Instructions
- Heat a large skillet on med flame and add kasoori methi to it. Dry roast for about 3-5 minutes until it starts to give out an aroma and turns slightly golden red. Remove from pan and set aside.
- In the same pan, add 1 Tbsp mustard oil. Add in the cumin seeds and wait for them to start spluttering.
- Add in the serrano peppers and cashews and roast until the cashews are slightly red and the peppers have a char on them.
- Add in the chickpea flour and cook until the flour also starts to turn golden red. If the flour is not cooked all the way, you will get a gritty taste in the chutney.
- Now add in the cilantro and mint leaves. Saute these until they have a light char on them. Turn off heat and transfer this mixture to your blender.
- Add yogurt, ginger, garlic, roasted kasoori methi, and water. Blend to a smooth consistency.
- Transfer chutney to a bowl and add in the salt, carom seeds, remaining 1 Tbsp mustard oil, and garam masala. Mix well.
- Enjoy with your favorite foods!
© 2023 Copyright A Li\'l Bit of Spice
Roasted Masala Chickpeas
I’ve been making these chickpeas at home as a healthy snack option so I don’t turn to junk food and my girls have fallen in love with them too. I initially started them with a basic salt, pepper, olive oil and paprika seasoning. We love the basic and use them not only for snacking, but in salads, tacos, as a topping for soups (yup), and pretty much in anything I can add it to. Continue reading “Roasted Masala Chickpeas”
Stuffed Mushrooms
The hubby loves his mushrooms. I on the other hand am not the biggest fan of them. So when we got married and he found out I didn’t like them, he was a bit devastated. BUT, I still make them occasionally….. especially when he comes home with a large container of them.
I secretly like it when he comes home with so many mushrooms because that means I have to get creative with them. This time around, he brought home baby bellas and they were larger than usual, which is perfect because I knew I wanted to stuff them right away!
I didn’t want to use too much cheese in the filling, and like anything, I want to pack a punch of flavor so I opened my fridge and stared at it for a few minutes. Seriously, I just stood and stared. And my eyes fell on a container of chives and onions cream cheese so I knew that was going to pull it all together!
I also added red bell peppers (for color and crunch) and some paprika and cayenne pepper for a kick. The hubby, and my sis-in-law Shivani, loved these! Score!
Yum
They are pretty quick to make and don’t require much effort. Go ahead, try them out.
From my kitchen to yours, I hope you enjoy this!
Stuffed Mushrooms
June 24, 2020
Category
Appetizers
Persons
4
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Ingredients
- 12oz baby bella mushrooms
- 1 c red bell peppers, finely minced
- 4oz cream cheese, chive and onion flavor
- 1 garlic clove, minced
- ¼ c Italian seasoned Bread Crumbs
- 1 tsp cayenne pepper
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350ºF
- Pop out the stems of the mushrooms and mince them.
- Heat a skillet on medium flame and add oil to it.
- Add in the garlic and roast for 30 seconds.
- Add in the minced mushroom stems, bell peppers and spices. Cook for 3-5 minutes until they are tender.
- Remove pan from heat and add let it cool down for a few minutes.
- Combine the mixture with cream cheese.
- Using a small spoon, stuff the mushrooms with the cream cheese mix.
- Top each mushroom with bread crumbs.
- Transfer stuffed mushrooms to a baking sheet and bake for 20 minutes.
© 2023 Copyright A Li\'l Bit of Spice
Mango Pico
Mango is my absolute favorite in the whole world! Done. That’s it. If I were stuck on an island and there were mangoes, I would be set.
Yum
That being said, I think for my hubby, it would be salsa. Honestly, I’ve never seen a salsa that man has not devoured.
I love this mango salsa because it is so fresh, tangy, sweet, and spicy all at the same time! I’ve paired this the traditional way with chips, fish, tacos, fish tacos, as a dip during parties and more recently with Hawaiian chicken. There’s no wrong way to eat mango pico!
The mango pico that I made is very easy and simple but it packs a punch of flavor. I go a little heavy on the spice to balance the sweet of the mango and only 5 ingredients needed to make.
From my kitchen to yours, enjoy this recipe!
Mango Pico
June 22, 2020
Category
Appetizers
Persons
4
Cook Time
10 minutes
Total Time
10 minutes
Ingredients
- 2 ripe mangos, diced
- ½ c onions, finely diced
- 3 Tbsp cilantro, chopped
- 2 serrano peppers, finely diced (take of out the seeds and ribs to cut down the spice)
- Juice of 1 lemon
- ¼ tsp salt
- pinch of black pepper
Instructions
- In a bowl, mix together all of the ingredients and give it a good toss.
- Refrigerate for 15-20 minutes to let seasonings and flavor marinate.
© 2023 Copyright A Li\'l Bit of Spice
Mango Pico
June 22, 2020
Category
Appetizers
Persons
4
Cook Time
10 minutes
Total Time
10 minutes
Ingredients
- 2 ripe mangos, diced
- ½ c onions, finely diced
- 3 Tbsp cilantro, chopped
- 2 serrano peppers, finely diced (take of out the seeds and ribs to cut down the spice)
- Juice of 1 lemon
- ¼ tsp salt
- pinch of black pepper
Instructions
- In a bowl, mix together all of the ingredients and give it a good toss.
- Refrigerate for 15-20 minutes to let seasonings and flavor marinate.
© 2023 Copyright A Li\'l Bit of Spice
Roasted Chili Almonds
Chili almonds are the perfect snack. You can make these ahead and have them after a workout, an afternoon snack, or even on a cheeseboard. Quick to make, these chili almonds are a delicious combination of spicy and crunchy. Continue reading “Roasted Chili Almonds”