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Appetizers

Smoked Jalapeno Poppers with Gorgonzola and Buffalo Sauce

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Nothing says Super Bowl Sunday like stuffed jalapeño poppers and this recipe is a game day winner.

Nearly everyone serves stuffed jalapeños at their tailgate parties but what separates my recipe from theirs comes down to one added ingredient. Hickory smoke. These spicy bites will still satisfy game day guests even if you can’t smoke them on a Traeger because of the added gorgonzola and buffalo sauce flavor. And everything tastes better wrapped in bacon!

Watch the droolers gather around the kitchen when you bring in a platter of perfectly smoked poppers. The heat of the jalapeño, not the hottest on the Scoville Chile Heat Rating Guide for peppers, still brings noticeable mild to medium heat. If you’re serving beer, I strongly recommend you try a few of my more recent favorites Old King Krolsh (purchase a growler at Bricktown Brewery) or Boulevard Brewing Company’s Tank 7 Farmhouse Ale. They’re considered approachable beers by most craft brew drinkers and pair well with this appetizer.

If you leave the pepper’s membrane or seeds inside you’re guaranteed to light your mouth up with much more heat. Remove the insides with a metal spoon prior to stuffing them.
After mixing the cheese ingredients, you can begin stuffing each pepper with the filling.

The key to preparing this appetizer before game kick off time is to make sure you’ve prepped and preheated your smoker. We used Pit Boss’ BBQ Hardwood Pellets in Competition Blend pellets inside our Traeger the day we smoked these beauties.

Beginning at one end of the pepper, tightly wrapped the entire pepper in a slice of center cut bacon. You don’t need a toothpick to secure it.

While this recipe is meant to serve two people using three large halved jalapeño peppers you can certainly multiply it if creating more poppers for guests. I chose to include a small amount of store bought buffalo sauce into the mixture. If you wanted to crank up the heat even more, you could simply drizzle it on top making for a more colorful presentation too.

Should your team fall to the opponent during the game, you’ll still feel like a winner knowing that you served a delicious appetizer that everyone loved. Now, go fire up the smoker!

6 poppers

Smoked Jalapeno Poppers Gorgonzola and Buffalo Sauce

Your guests will rush the kitchen when they see you're serving smoked jalapeno poppers on game day. Touchdown!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 3 large jalapenos
  • 1/3 of a 8oz cube of cream cheese, softened
  • 2 T. gorgonzola cheese
  • 1 T. buffalo sauce
  • 6 sliced center cut bacon

Instructions

  1. Turn on the smoker according to directions to 350 degrees. (If you're not using a Traeger, prep your smoker according to directions.)
  2. Half each jalapeno with a knife.
  3. Hollow out each jalapeno halve using a metal spoon to rid of all membrane and seeds.
  4. Using a fork, mix the filling ingredients in a small bowl.
  5. Fill each jalapeno halve with cheese filling.
  6. Gently wrap each jalapeno halve with one strip of bacon. Tuck the ends under the pepper and place end side down on the grill.
  7. Smoke the jalapeno poppers with the lid closed for 15 minutes.
  8. Remove and let rest a couple minutes before serving.
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Baked Coconut Chicken Bites

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Why do we love bite-sized food?

According to care2.com, researchers found that smaller pieces of food are more rewarding and lead to a greater feeling of fullness than one large piece of food with equal energy values. Prepare to reward yourself with my recipe for delicious and slightly sweet Baked Coconut Chicken Bites, pop in your mouth goodness. More is better!

I used to h-a-t-e coconut. The weird texture. The strange white color. Then my taste buds grew up. I love it now.

I wanted to recreate the same coconut chicken (or shrimp) that you find on most Chinese buffets, but a healthier, not fried version. This recipe is it, people!

Honestly, you could dip these bite-size morsels of goodness in any sauce from honey mustard sauce to mango salsa. Heck, you could even eat them naked, but you’d be missing out if you didn’t try scooping them into a small bowl of Mae Ploy Sweet Chili Sauce. (Purchase it at any grocery store or big box store.)

As mentioned in an earlier post, I’m a fan of grass-fed, free-range chicken. I’m not fancy. It’s just that the quality of chicken can’t be matched because it is succulent and tasty. It’s worth every penny!

Let me know what you think or these yummy coconut bites in the comments below!

10-15 bites

Baked Coconut Chicken Bites

Don't worry about finding the Tupperware. Baked Chicken Coconut Bites are so delicious there won't be any left!

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 2 boneless skinless chicken breasts
  • 1 c shredded coconut
  • 1/2 c Panko
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 egg, beaten

Instructions

  1. Preheat oven to 400 degrees.
  2. Beat egg in small, deep bowl.
  3. Combine coconut, Panko, and seasonings in another small, deep bowl.
  4. Cube the chicken breasts into 1" pieces.
  5. Dip each cube into the egg, then the coconut mixture. Press the chicken into the coconut mixture to make sure it sticks evenly on all sides.
  6. Place on a parchment lined large baking sheet. Do not crowd the chicken pieces.
  7. Bake for 25 minutes or until brown. Turn the pieces over halfway through cooking time.

Notes

Some cooks prefer to brush or drizzle melted butter on top of the coconut bites before baking them.

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Nutrition

Calories

1356 cal

Fat

87 g

Carbs

65 g

Protein

92 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Crab Cake Bites with Tangy Dill Dipping Sauce

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We love seafood in our home, but we don’t love the expense of lobster or lump crab meat. You know me, I love an ingredient swap! You are going to save money and time with this delightful appetizer recipe.

Crab Cake Bites with Tangy Dill Dipping Sauce is an adaption from a recipe in the June issue of Woman’s Day magazine and it is incredibly easy to prepare. My recipe’s crab cake base is meant to be spicier and is made with imitation crab meat while the dipping sauce incorporates dill instead of parsley.

I recommend using real mayonnaise and bread crumbs instead of saltine crackers when setting out your ingredients. You’ll add pinch of kosher salt in the crab mixture so my recipe stays equally balanced. This appetizer or small plate recipe can be made in less than thirty minutes and yields seven small bites. If you prefer a larger crab cake, go to town making large patty shapes and eat them as a light meal.

Dress your plates with a lemon wedge and a ramekin of the Tangy Dill Dipping Sauce. We added extra drops of hot sauce on top as well because we like our food spicier. Check out the step-by-step instructions below that include a sizzling video!

These bite sized babies are perfect to pop into your mouth as an appetizer. Don't forget to top with hot sauce and dill dipping sauce.
These bite sized babies are perfect to pop into your mouth as an appetizer. Don’t forget to top with hot sauce and Tangy Dill Dipping Sauce.

Step 1: Turn on broiler. Whisk the first four ingredients.

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Step 2: Add imitation crab and remaining ingredients.

crab-cake-bites-with-tangy-dill-dipping-sauce5

Step 3: Use a fork to break down the imitation crab meat and mix with the other ingredients. It will become a bit sticky so use buttered covered palms to shape the crab cake bites into balls the size of golf balls.

crab-cake-bites-with-tangy-dill-dipping-sauce4

Step 4: Transfer each crab cake bite to a canola sprayed, foil lined cookie sheet. Top with a small square of cold unsalted butter.

crab-cake-bites-with-tangy-dill-dipping-sauce3

Step 5: Put the cookie sheet on the top rack of the oven and broil for about 8 minutes until the tops crust up and become golden brown.

Step 6: In the meantime, make the Tangy Dill Dipping Sauce to serve on the side once the crab cake bites are finished in the oven. Serve warm.

crab-cake-bites-with-tangy-dill-dipping-sauce2

You don’t have to host a party to make Crab Cake Bites with Tangy Dill Dipping Sauce as an appetizer. Let me know what your family thinks of them in the comments section below. This budget-friendly recipe would pair well with my Mussels with Pomodoro Sauce. You can also find similar recipes on the ODL Pinterest page. 

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Serves 7 crab cakes

Crab Cake Bites with Tangy Dill Dipping Sauce

These cute little crab cakes with dill dipping sauce are ideal for parties as an appetizer or small plate.

15 minPrep Time

7 minCook Time

22 minTotal Time

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Ingredients

  • Crab Cakes:
  • 1 large egg
  • 1/2 tsp dry mustard
  • 1/2 tsp hot sauce (I used Louisana Pure's Crystal Hot Sauce)
  • 1/3 c. bread crumbs
  • 8 oz. imitation crab meat
  • 1 chopped scallion
  • 1/8 c. chopped fresh parsley
  • 5-6 diced capers
  • 1/4 c. mayonnaise
  • 2 1/2 tsp. grated lemon zest
  • pinch cracked black pepper
  • pinch kosher salt
  • 2 T. cold butter
  • Tangy Dill Dipping Sauce:
  • 1/4 c. mayonnaise
  • 1 T. lemon juice
  • 1 T. chopped fresh dill
  • 1/8 tsp lemon zest
  • pinch black pepper
  • pinch kosher salt

Instructions

  1. Turn on broiler.
  2. Line a small cookie sheet with foil and spray it lightly with canola cooking spray.
  3. Whisk egg, mustard, and Crystal hot sauce.
  4. Add bread crumbs and use a fork to incorporate.
  5. Add crab and smash it with the back of the fork until well mixed.
  6. Add scallion, lemon zest, parsley, pepper, salt mix all ingredients together.
  7. Using butter covered hands, roll the crab mixture into balls about the size of golf balls.
  8. Place each crab ball on the foil and smash it down gently to form a patty shape.
  9. Add a small square of butter on top of each crab cake.
  10. Broil 6-7 minutes until slightly golden on top. Watch carefully.
  11. Remove crab cakes from oven when finished.
  12. While they cool, mix the dipping sauce ingredients in a small bowl and garnish with a spring of dill. Plate with a lemon wedge.
  13. Serve crab cakes warm with a side of tangy dill dipping sauce.

Notes

Serve warm with an extra sprinkle of hot sauce and a dollop of the tangy dill dipping sauce.

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How to Make Healthy Kale Chips

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Kale was a super trendy vegetable a couple of years ago and it hasn’t lost its mojo yet.

Why is kale considered the world’s healthiest food?

The benefits of eating kale are tremendous because studies have shown that if you consume it, it improves your blood sugar levels, reduces your risk of cardiovascular disease, limits your risk of cancer, decreases the chances of bone fractures, and improves your digestion.

Wow, right?

My Healthy Kale Chips are delicious and good for you. I love the inevitable crunchy sound they make too. I’ve tried only eating handful, but usually end up munching on the entire bowl. When finished, I think “you just ate all of that kale?” I ate the whole bag!

Baking kale chips couldn’t be easier because you only need three ingredients and an oven. I buy the longer leafy variety at the farmers’ market, but you can also pick it up at the grocery store near the lettuce section. I made these healthy babies twice in one week.

Step 1: Clean and dry the kale. Preheat oven to 300 degrees.

Step 2: Remove the middle stems with a knife.

The stem doesn't soften when baked and leaves a bitter taste.
The stem doesn’t soften when baked and leaves a bitter taste.

Step 3: Toss de-stemmed leaves in a large bowl and toss with 1/2 T. olive oil. Transfer coated leaves to a baking sheet. I prefer to set the leaves on to a metal rack. Sprinkle with a light coating of sea salt.

It's okay if the leaves overlap. A bunch of kale produces two baking sheets worth of leaves.
It’s okay if the leaves overlap. A bunch of kale produces two baking sheets worth of leaves.

Step 4: Bake at 300 degrees for 10 minutes. Monitor the baking process so the leaves don’t scorch.

Step 5: Transfer bake kale leaves to a bowl and serve! If you don’t gobble them all up like me in one sitting, you can leave them out on the counter overnight or store them in a Ziplock bag.

healthy-kale-chips1

Healthy Kale Chips

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 large bunch broad leaf kale
  • 1/2 T. olive oil
  • heavy pinch sea salt

Instructions

  1. Preheat oven to 300 degrees.
  2. Wash and dry kale leaves.
  3. Remove stems using a knife.
  4. Transfer de-stemmed leaves to a large bowl.
  5. Toss in 1/2 T. olive oil using your hands.
  6. Transfer coated leaves to a baking rack on top of a cookie sheet.
  7. Sprinkle with a heavy pinch of sea salt.
  8. Back at 300 degrees for 10 minutes. Monitor baking so the leaves don't burn.

Notes

Swap seasoning salt for sea salt, if you want to zestier tasting kale chips.

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Try swapping kale chips for artificially flavored bagged chips or top your baked potato with them.

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Barbecue Chicken Spring Rolls

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Have you ever peered into your fridge only to see last night’s leftovers staring back at you?

I found a magical way of repurposing leftover grilled barbecue chicken. Let me introduce you to…Barbecue Chicken Spring Rolls! There is something pretty cool about taking a traditional Asian appetizer and turning it on its face to give it new flavor. See, I told you we were going to get creative. Let’s get started!

barbecue-chicken-spring-rolls

The ingredients to make spring rolls are not hard to find. You don’t have to got to an Asian market to locate rice paper wrappers or rice stick noodles. Just cruise down the ethnic foods aisle at your neighborhood grocery store to purchase them. Each package will last you several recipes. I like to keep these staples on hand in the pantry especially for moments like these when I’m bored with leftovers.

Rice noodles, sometimes referred to as “sticks,” are extra thin, round noodles that soak in warm water before use. After draining off the water, the noodles can be used in anything from a wrap to a noodle bowl. Avoid the thicker, flat noodles sometimes labeled “vermicelli.”

Food dishes should have texture, layers of flavor. (I’m known for adding potato chips to my sandwiches.) While these raw vegetables have decent crunch inside these rolls, you can also tuck wonton strips inside too. The thin rice stick noodles soften when cook and give the julienned vegetables and chicken a starch to adhere to inside the roll.

 

Of course, they wouldn’t be true spring rolls unless a dipping sauce accompanied them. When I order spring rolls (or egg rolls) in a restaurant, they typically arrive to the table with peanut dipping sauce. Try a new sauce. Elevate the flavor of your dipping sauce by combining a sweet barbecue sauce with sriracha mayo and drizzle it across your appetizer plate.

Rock and roll! Barbecue Chicken Spring Rolls not only use up leftovers but are a healthy option for an appetizer.
Rock and roll! Barbecue Chicken Spring Rolls not only use up leftovers but are a healthy option for an appetizer.

Serves 5-6 large spring rolls

Barbecue Chicken Spring Rolls

Everyone wins with these Barbecue Chicken Spring Rolls! Use up leftover barbecue chicken and add new flavor to the typical Asian appetizer.

20 minPrep Time

10 minCook Time

30 minTotal Time

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Ingredients

  • Filling:
  • 2 c. softened rice stick noodles, drained
  • 2 c. julienned barbecue chicken thigh meat
  • 2 c. julienned carrots
  • 2 c. julienned red bell pepper
  • 2 c. julienned cucumbers (partially peeled)
  • 1 c. green onion (cut on a bias)
  • 4-5 T. wonton crisps
  • Wrap:
  • 5-6 rice paper wrappers
  • Dipping Sauce:
  • 3 T. barbecue sauce
  • 3 T. sriracha mayo
  • 1/2 c. wonton strips

Instructions

  1. Prep all vegetables and chicken in advance.
  2. Cook rice sticks according to package directions and drain water.
  3. Run warm water over each rice paper wrapper for 5 seconds (one at a time) and lay flat on a cutting board.
  4. Fill the now soft rice paper wrapper with julienned vegetables and chicken. Top with a small handful of prepped rice noodles.
  5. Add a few wonton crisps.
  6. Fold the shorter side of the rice paper wrapper over the filling and toward the wrapper's center.
  7. Fold and tuck in the filling by pulling the bottom end of the wrapper and rolling it until complete. (Roll it like you would a burrito, but tightly otherwise your filling will fall out when the spring roll is cut in half.)
  8. Garnish with green onion.
  9. Serve with dipping sauce on the side.

Notes

Add the vegetables to the prepped rice paper wrapper before the noodles and chicken, if you want bright color to show through your roll when plating.

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Nutrition

Calories

730 cal

Fat

14 g

Carbs

131 g

Protein

20 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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