Share Your Recipes
Please browse through some of our favorite nibbles recipes featuring a variety of seasonal vegetables and herbs. And feel free to send us your own recipe that we might be able to feature on our site and any comments about the recipes below.
Bacon Wrapped Buffalo Chicken Jalapeno Poppers
Jalapeno peppers stuffed with spicy buffalo chicken and blue cheese and wrapped with bacon!
Servings: make 4 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
12 large jalapenos, cut in half with seeds removed
1 cup cooked chicken, shredded or diced and warm
1/4 cup hot sauce (such as Frank’s Red Hot)
1 tablespoon butter, melted
1/4 cup cheddar cheese
1/4 cup blue cheese, crumbled
12 slices bacon, cut in half
1/4 cup blue cheese dressing or ranch dressing (optional)
1.Place the jalapenos in a single layer on a baking pan with the cut side down and roast in a preheated 350F oven for 10 minutes.
2.Mix the hot sauce and the melted butter and then mix in the chicken.
3.Fill the jalapenos with the buffalo chicken, top with cheese and wrap with bacon securing everything with a toothy pick.
4.Bake in a preheated 350F oven until the bacon is cooked, about 20-25 minutes.
5.Serve while still warm with a side celery and carrot sticks and some blue cheese sauce for dipping.
Option: Replace the cheddar with cream cheese.
Egg White Bites - Easy and Delicious
By Chef G and Racheles Healthy Eating
Set oven to 350 F
10 eggs whites – good for filling up 6 full sized muffin tray cups
Chopped veggies of your choice, like tomatoes, peppers, cilantro, green chiles, black olives, green onion and little chicken or black beans
Seasoning – salt and pepper and mixed herbs of your choice.
Put the veggies in and pour egg white over to fill them up. Bake for 20 minutes and Enjoy! Excellent breakfast!
Guacamole Deviled Eggs
By Gina Homolka @ Skinnytaste.com
6 large eggs, hard boiled (recipe here)
1 medium haas avocado
2-3 tsp fresh lime juice
1 tsp red onion, minced
1 tbsp minced jalapeno
1 tbsp fresh cilantro, chopped
kosher salt and fresh ground pepper, to taste
1 tbsp diced tomato
pinch chile powder (for garnish
Peel the cooled hard boiled eggs.
Cut the eggs in half horizontally, and set the yolks aside
In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato
Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)
Red Pepper Crostini
Hands-on time: 15 minutes
Makes 1 Cup
- 1 tablespoon olive oil
- 1 onion, sliced in 1” lengths
- 2 red peppers, cut in thin 1” lengths
- 2 garlic cloves, minced
- 1 tablespoon capers (or more)
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1 loaf crusty bread, about 2 inches in diameter (or larger if small loaf not available)
- Cream cheese, low-fat Neufchatel works great
- Chopped parsley (optional)
Heat large skillet. Sauté onion in olive oil until onion is soft. Add pepper strips and sauté until soft, about 15 minutes. Add garlic, capers and balsamic vinegar and simmer gently until liquid is reduced. Season.
While red pepper mix is sautéing, slice loaf ¼ inch thick, then again (if needed) to make pieces two or three bites big. Mist both sides with olive oil and place on baking sheet. Bake 350F until lightly toasted, about 15 minutes. Let cool and transfer to freezer bag. Store in freezer until ready to serve.
To serve, spread crostini (the toasted bread) with cream cheese, then top with red pepper mixture. Sprinkle with chopped parsley.
NOTES FROM THE CHEF:
Today’s theme is Italian-style appetizers, all easy, all prepared in advance, all kept ready in the frig for last-minute back-yard barbecues.
RED PEPPER CROSTINI use summer’s succulent peppers. Stick with the reds for the yellows and oranges get lost paired with dark-colored balsamic vinegar.
To make olivada, place 12 ounces of good-quality (such as Kalamata or Nicoise) pitted black olives in a food processor with 2 tablespoons toasted pine nuts and 2 garlic cloves. Process two or three times. While processing, add up to 3 tablespoons olive oil slowly until a paste forms. Process longer for a smooth paste, less for one where the olive meat remains identifiable (my preference).
PARMESAN CRISPS are so simple! For each crisp, place a heaping tablespoon of freshly grated Parmesan on a baking sheet lined with parchment paper, about a dozen per sheet. Shape into a rough round. Bake at 500F for 2 minutes. Remove from oven and top with a few blades of chopped chive. Return to oven for another minute or until deep gold in color. Let cool for 2 minutes, then transfer to rack with a metal spatula.
Parmesan Herb Zucchini Bites
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.
Grilled Zucchini Nachos
Grilled zucchini rounds turned into chips and topped with all of your favorite nacho toppings! Grilled Zucchini Nachos are a great way to use up your summer zucchini!
4 small zucchini, sliced into “chips,” about 1/4 inch thick rounds
Olive oil, for brushing zucchini chips
Salt and pepper, to taste
1 cup shredded cheddar cheese
1 (15 oz) can black beans, rinsed and drained
2 small tomatoes, chopped
1 large avocado, chopped, seed removed
2 green onions, chopped
1/4 cup chopped cilantro
1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted, about 1 minute.
2. Remove zucchini from grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ladybug Tomatoes Appetizer
by Spice of Life
A fun dish for children and adults! Cherry tomatoes and black olives make really cute lady bugs. The base is sliced baguettes, spread with cream cheese, topped with smoked salmon and Italian flat leaf parsley. Cherry tomatoes and black olives are the body/head, and the dots on the body can be ground black pepper or cut pieces of olives. The eyes are dots of cream cheese.
Spinach and Feta Quesadillas
by Kevin Lynch of Closet Cooking
Quesadillas inspired by the flavors of spanakopita, Greek spinach pie with spinach, fresh herbs, feta and plenty of melted cheese.
Servings: makes 1 quesadilla
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1/2 cup packed spinach, steamed and squeezed to drain
1 tablespoon herbs (a combination of mint, dill and parsley), chopped
1 green onion, sliced
2 tablespoons feta, crumbled
2 (8 inch) tortillas
1 cup handfuls kasseri or mozzarella, shredded
1.Mix the spinach, herbs, green onions and feta in a bowl.
2.Melt a touch of butter in a pan.
3.Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
4.Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
5.Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)
Snow Peas with Wasabi Sesame Seeds
Snow Peas + Wasabi Sesame Seeds…
Yield: Makes 12 servings
Good to Know:
Snow peas and radishes are both dense with vitamins B and C, potassium, folate, and fiber. Wasabi sesame seeds give these veggies a rich, nutty flavor with spicy undertones.
24 snow peas
1/2 cup lowfat whipped chive cream cheese
1/2 teaspoon freshly ground black pepper
Thin radish slices
Wasabi sesame seeds
Remove outer string from snow peas; make a slit at top edge of each, and gently open (do not pull apart). In a small bowl, combine whipped chive cream cheese and freshly ground black pepper, stirring well; spoon into a heavy-duty zip-top plastic bag. Snip off 1 corner of bag; pipe cream cheese mixture into snow peas. Place 2-3 thin radish slices into cream cheese mixture; sprinkle with wasabi sesame seeds.
Calories per serving 38
Fat per serving 3
Saturated fat per serving 1
Monounsaturated fat per serving 0.0
Polyunsaturated fat per serving 0.0
Protein per serving 1
Carbohydrates per serving 2
Fiber per serving 0.0
Cholesterol per serving 5
Iron per serving 1
Sodium per serving 67
Calcium per serving 44
Sodium per serving 303
Calcium per serving 39
Chipotle Peach Salsa Quesadillas
by Kevin Lynch @ ClosetCooking.com
These quesadillas are so easy to make and they kind of look like pizzas!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 (6-8 inch) tortillas
1/2 cup monterey jack cheese, shredded
1 cup chipotle peach salsa (see below)
Heat a pan over medium heat, place a tortilla in the pan, sprinkle half of the cheese over the tortilla, followed by the peach salsa, the remaining cheese and tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
*Chipotle Peach Salsa ~
A peach salsa that is the perfect combination of smoky heat and juicy sweetness.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
4 peaches, diced
1+ chipotle chilies in adobo, chopped
1/4 cup red pepper, diced
1/4 cup red onion, diced
1/4 cup cilantro, chopped
1 lime, juice and zest
salt to taste
Mix everything together and enjoy!
Option: Grill the peach halves before dicing.
Spring Pea Crostini
Spring Pea slathered Crostini
from Heidi’s food blog
I found myself slathering it on whatever crackers, toasted bread, or baguette was in the kitchen at the time. Really beautiful and delicious.
1 standard brown paper lunch bag full of fresh English peas (still in their pods) – I’m guessing a pound or two
Squeeze of lemon juice
1/2 cup toasted pine nuts
1/2 cup FRESHLY shredded parmesan
tiny pinch of cayenne
salt to taste
Quickly blanch/cook the shelled peas for 10 seconds, just enough to soften them a bit, but still keep a bit of crunch. After draining, puree the peas – I use a hand/immersion blender to make quick work of it. Add a generous squeeze of lemon. Add the toasted pine nuts, and puree one more time. Stir in the Parmesan, cayenne, a few pinches of lemon zest, and a few pinches of salt. Taste, and adjust for seasoning – add more salt if needed. Spread it on whatever you’ve got around.
Makes about 1 1/2 to 2 cups of puree.
Beverages - Cool Off Fast with Agua Fresca
by Sandy Swegel
Above average hot temperatures have gotten old fast. An effective way to cool off is to make an aqua fresca, the great fruit or vegetable drink of Mexico and other southern regions. The agua fresca I first enjoyed from my friend Alfredo’s family was cucumber and lime juice. Then one day we had watermelon agua fresca and I was in heaven. Both were very cooling and refreshing. What intrigued me most is that these were two of the foods my acupuncturist recommended to me. TCM (Traditional Chinese Medicine) has diagnoses of “heat” in the body. I often get this diagnosis and my doctor suggests three vegetables/fruits that are especially cooling to the body from a TCM energetic point of view…not just temperature: Cucumber, celery and watermelon. Turns out that ancient wisdom from TCM is the same as ancient wisdom from Mexican families. “Gotta love it” as a friend says
There are lots of recipes on the web, but the concept is simple:
6 cups water
1 pound of Fruit or vegetable: cucumber, watermelon are traditional. Also try melon, raspberries, strawberries, celery, herbs like lemon balm or basil or mint.
Sugar (to taste) 1/4 to 1/2 cup. Lime to taste
Run the blender to pulverize the vegetables or fruit and lime. Strain if needed.
Pour over ice cubes and add mint or cucumber slice or lime slice garnish.
Slushy: Use only half the water. Run the blender a second time filled with ice cubes to get a slushy drink.
Sorbet: Make aqua fresca and put it in the ice cream maker for 20 minutes to make sorbet.
Alcohol: Rum, tequila or vodka added make excellent drinks or sorbets!
Stay Cool and Be Happy.
Directions for easy preparation:
Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.
Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
Sweet: Toss with cinnamon and sugar (do not use salt in step 4).
Indian: Toss with garam masala; mix with currants after roasting.
Spanish: Toss with smoked paprika; mix with slivered almonds after roasting.
Italian: Toss with grated parmesan and dried oregano.
Barbecue: Toss with brown sugar, chipotle chile powder and ground cumin.
Brown Butter Pumpkin Muffins
by Two Peas and their Pod
Brown Butter Pumpkin Streusel Muffins with Brown Butter Glaze
Yield: 12 muffinsPrep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutes
The BEST pumpkin muffin recipe! The pecan streusel and brown butter glaze sends these muffins over the top!
For the muffins:
1/2 cup unsalted butter
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the streusel topping:
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons brown sugar
3 tablespoons cold butter
1/2 cup chopped pecans
For the brown butter glaze:
4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 or 4 tablespoons milk
1. Preheat the oven to 350ºF. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
2. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.
3. In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
4. In a large bowl, combine the pumpkin, sugar, browned butter, eggs, and vanilla. Stir until smooth.
5. Gradually add the dry ingredients to the pumpkin mixture, and stir until just combined.
6. Divide the batter among lined muffin cups, filling each cup 3/4 full.
7. To make the streusel, in a small bowl combine the flour, brown sugar, cinnamon, and butter. Cut the butter into the mixture using your fingers until mixture is coarse and crumbly. Stir in the pecans and mix until combined. Sprinkle streusel topping evenly over each unbaked muffin.
8. Bake muffins for 20 minutes, or until a toothpick stuck in the middle comes out with just a few crumbs. Let cool to room temperature.
9. While the muffins are cooling, make the brown butter glaze. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown and has a nutty aroma. Pour butter into a small bowl. In a medium bowl, whisk together powdered sugar, browned butter, vanilla, and 3 tablespoons of milk. If the glaze is too thick, add an additional tablespoon of milk.
10. Generously drizzle cooled muffins with glaze.
Note-you will have extra brown butter glaze. You can keep it in the fridge for up to 1 week. It is good on just about everything:)
Stuffed Avocado with Garlic Shrimp
By: The Saffron Girl
Prep time: 5 mins
Cook time: 4 mins
Total time: 9 mins
Serves 1 as a meal, or 2 as an appetiser
1 whole medium avocado
about 2 cups medium to large shrimp, raw or uncooked frozen (defrost prior to cooking)
4-5 cloves garlic, minced
coarse sea salt, to taste
freshly ground pepper, to taste
fresh parsley or cilantro, chopped
chili powder, optional
Half the avocado and take the pit out.
Scrap out most of the meat, leaving a very thin layer to hold up the shell better. Set aside.
Chop up the meat into squares and place in a bowl. With your hands, squish the squares a little bit, to crush some but so that most keep their shape. Set aside.
In a pan, place about 2 tablespoons of olive oil, the minced garlic and the shrimp.
Add a dash of coarse sea salt, and over low heat, cook just until the shrimp turn pink. Do not overcook, or they’ll be dry and hard.
Pour the shrimp with garlic and olive oil into the bowl with the avocado pieces.
Add some chopped parsley or cilantro and mix well. (If you want to incorporate some chili powder for extra flavour, do so now before mixing.)
Spoon the mixture into the avocado shells, sprinkle with some freshly ground pepper, and garnish with additional parsley/cilantro if desired.
(I added a leftover, hardboiled quail egg as garnish, but it’s not essential to the recipe, of course.)
Baked Avocado-Egg Bowl
This recipe is super easy and quite delicious. It includes two healthy fats: avocado and egg yolk. With some sheep’s milk feta cheese and a dash of spice, it goes without saying that I was pleasantly surprised!
What You’ll Need:
2 ounces feta cheese
1 tablespoon chopped parsley
Dash of salt, pepper, and red pepper flakes
What to Do:
Preheat the oven to 350 degrees.
Slice the avocado lengthwise, twist the two sides, and pull apart. Remove the pit.
Make the hole in the middle of each half of the fruit a bit bigger by scraping out some of the meat with a spoon. (This is so that the hole can accommodate the whole eggs!)
Lay the avocado halves skin-side down in a baking dish.
Carefully crack one egg in each avocado half’s core.
Season with salt and pepper, and drop pieces of the feta cheese on top of the egg.
Place the baking dish in the oven for 15 minutes, or until the egg is cooked to your liking.
Season with the red pepper flakes and serve with chopped parsley.
from: Comfortably Domestic
A complete breakfast on the go!
Omelet muffins are great for feeding the masses because they can be made ahead of time, and are chock full of good breakfast stuff. They make a great casual breakfast with a cup of coffee, and a dish of fruit.
You’ll need a little olive oil, some eggs, milk, vegetables to shred, kosher salt, ground white pepper, baking powder, all-purpose flour, cheddar cheese, garlic, and diced ham.
Preheat the oven to 350 degrees (F), then spray a 12-cup muffin tin with baking spray. If you’re fresh out of the baking spray, grease and then flour the muffin cups. (Cupcake wrappers will stick to the muffins.)
Place a box grater on a layer of paper towel. Grate the vegetables through the large holes of the grater. Set aside form a moment so that the paper towel will absorb some of the moisture released from the vegetables. I almost always use a carrot and part of a zucchini because they cook completely, and blend well with the rest of the muffin.
Peel and mince the garlic.
Heat the olive oil in a medium-sized skillet over medium heat, until hot. (About 1 minute.)
Cook and stir the shredded veggies and garlic in the warm oil until they are soft, but not browned. (About 3-5 minutes.)
Transfer the softened garlic and vegetable mixture to a small bowl to cool while preparing the muffin batter.
Crack the eggs into a large bowl, then pour the milk into the eggs. Whisk the eggs into the milk until fluffy and blended.
Stir in the shredded cheddar cheese. I’ve said it before, and I’ll say it again: please grate your own cheese. Pre-shredded cheese is coated in, among other things, cellulose. Cellulose = wood pulp. Wood pulp adds fiber but does not allow the cheese to melt as well. And I’m not a big fan of wood pulp omelets.
Dump in the flour, baking powder, kosher salt, and white pepper. Kosher salt is my salt of choice for savory applications because it blends well, and I can use less of it. I also use white pepper because it has a milder flavor than black pepper. I wouldn’t want my boys to accuse me of trying to feed them something that was “too spicy.” If your intended audience is concerned about “spicy” pepper then black pepper is a fine substitute.
Fold in the vegetable mixture and the ham.
Divide the batter evenly among the prepared muffin cups–a large scoop works beautifully! The cups should be 3/4 of the way full.
Bake for 22-25 minutes, or until the muffins are cooked through, and very lightly browned around the edges. The tops of the muffins will spring back when pressed. Allow to cool in the pan for 2 minutes before serving, or transferring to a wire rack to completely cool.
Cauliflower Crust Garlic Breadsticks
Inspired by An Edible Mosaic
Makes 10 breadsticks
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
2 cloves garlic, grated or minced
1 tablespoon olive oil
½ teaspoon fine grain sea salt
½ teaspoon dried Italian herb seasoning
¼ teaspoon ground black pepper
2 tablespoons shredded mozzarella cheese
A pinch of dried Italian herb season
Marinara sauce, for serving (optional)
Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper so that the excess paper hangs over the sides; lightly grease the parchment paper. Set aside.
Heat the olive oil in a small pan over low heat; add the garlic and cook until fragrant, about 1 minute max. Turn the heat off and set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy breadsticks.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, Italian herb seasoning, garlic oil, salt and pepper and mix well.
Spread cauliflower mixture in the prepared loaf pan.
Bake until the loaf is set and starting to turn golden, about 25 to 30 minutes.
In the meantime, line a baking sheet with a piece of parchment paper.
When the “loaf” is cooked, use the parchment paper to lift out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top).
Bake for another 10 minutes until golden.
Take it out of the oven and preheat the broiler. Sprinkle cheese and Italian herb seasoning on top of the loaf.
Broil a couple of minutes until the cheese is melted and golden in spots.
Let cool a couple of minutes before cutting into (10) sticks.
Serve hot or warm or cold (if you let it cool the crust will harden and it will be easy to hold.)
One breadstick yields 34 calories, 3 grams of fat, 2 grams of carbs and 2 grams of protein.
by Sandy Swegel
It’s only July and already there is the challenge of the giant zucchini. I’m remembering last winter when I paid
$2 for a tiny organic zucchini and resolved not to do that again this winter. One treat I’ve grown fond of are vegetable “chips” and zucchini are great candidates. Anything to sneak more vegetables into the day. You can bake zucchini into chips but then you’d have to turn on the oven and heat the kitchen. That’s why I like the raw food route of dehydrating the chips. Here’s what I did today with two big zucchini:
I made one batch just plain to see how they taste. For the other batch, I briefly marinated it in balsamic vinegar. There are so many other things you can sprinkle on the zucchini slices: salts, oils, ground peppers, and various herbs. But for my first run, I wanted as much zucchini-ness as possible.
I keep the dehydrator (or oven) on low (about 105) to preserve enzymes and nutrients. The plain zucchini chips were done to crunchiness in about 5 hours. The marinated ones will need another 6 hours or so.