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How to Build a Savory Charcuterie Board

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Why is it that charcuterie boards are all the rage these days? They are trending in a big way on Pinterest and if you’ve glanced at any foodie’s Instagram feed, you’re likely to see a colorful board built of various finger foods.

The answer is simple — charcuterie boards are a fabulous way to serve others a beautifully assembled meal without cooking a single thing! Better yet, designing a charcuterie board is a blast because you’re literally playing with food to arrange it in an eye appealing way.

So, how do you know what items to source for your board? The key to building any savory charcuterie board is to think in categories when selecting the items to include: 1.) briny or acidic foods 2.) creamy and hard cheeses 3.) sliced deli meats. You want the items selected to complement each other in taste and texture. For example, pickles or artisan olives are a great follow to a rich cheese and cracker combination.

For my ultimate savory charcuterie board, I added another layer of interest. Some of my items are sourced from Kansas farmers or small food businesses while the others came mostly from Trader Joe’s. I’m passionate about supporting small business and several of the below mentioned companies were nice enough to gift me with their items.

What locally sourced gourmet foods could you add to your board?

I went BIG on this spread! The quantity of ingredients in this board could easily feed 2-4 people. We like to substitute a beautiful charcuterie platter for our usual dinner meal a couple Friday evenings a month because I don’t want to cook at the end of the week!

Here’s a rundown of the assorted items and where to buy them:

CRACKERS:

  • Brioche Toasts (Trader Joe’s) covered in roasted garlic from Orie’s Farm Fresh
  • Pita Bite Crackers (Trader Joe’s)
  • Golden Rounds (Trader Joe’s)
  • Great Value Rosemary Crackers (Walmart)

CHEESES:

  • Sliced Medium Cheddar (Walmart)
  • Cream Cheese Spread mixed with Cajun Marinade from Kansas Flavor
  • Honey Goat Cheese (Trader Joe’s) covered in Beesponsible Wildflower Honey
  • The Laughing Cow Garlic & Herb Cheese (Walmart) topped with fresh baby dill
  • Sliced White Cheddar (Private Selection from Kroger)

PROTEINS:

  • Smoked Salmon Slices (Walmart)
  • Salami (Trader Joe’s)
  • Prosciutto (Trader Joe’s)
  • Pepperoni (Trader Joe’s)

NUTS & CRUNCH:

FRUITS & VEGGIES:

  • Pickles Brussel Sprouts (Urban Prairie)
  • Sliced Tomatoes sprinkled with Smoked Garlic Salt (Orie’s Farm Fresh)
  • Jalapeño Mustard (Urban Prairie)
  • Fig Jam (Trader Joe’s)
  • Blue Cheese Stuffed Olives (Trader Joe’s)
  • Artichoke Hearts Segments (Trader Joe’s)
  • Clementine Orange Segments
  • Pink Lady Apple Slices
  • Dried Cranberries

I recommend a dry red wine to enjoy with it such as a Cabernet Sauvignon. We sipped on 2018 Happy Camper while nibbling on the delightful spread.

In the market for a serving board? I used a bamboo cutting board and a pizza board with a handle, which worked perfectly!

While the specific items chosen for our charcuterie board appeal to us, you should customize your selection to your taste. It’s really just an excuse to try new gourmet foods paired with your tried and true favorites.

Have a delightful time shopping for ingredients and designing an epic board of your own!

 

 

 

Chicken Parmesan Meatballs

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Today, I turn over a new leaf. My goal is to prepare meals for the upcoming work week! The challenge? To make all of our meals low-carb.

After snagging marked down ground turkey from Target ($2 off!), I knew I had the base for what would become delicious Chicken Parmesan Meatballs hot from the oven!

This recipe is incredibly simple to prepare and includes easy clean-up, a win-win, right?! I know you’re a hard-working, busy home cook and the last thing you need is a complicated dinner recipe. I can help!

Begin by setting out all of your ingredients, grab necessary utensils including a large mixing bowl, and preheat your oven to 400 degrees. Then, all you need to do is mix all of the ingredients (except the sauce and some of the cheese) with your hands in the large bowl. Spray a foil-lined baking sheet with cooking spray. Later, place medium size meatballs on the baking sheet, top with jarred spaghetti sauce and a bit of shredded parmesan.

Feel free to add more sauce than I did, if you prefer.

Bake the meatballs at 400 degrees for 15 minutes. Then, remove the meatballs from the oven and cover in a tablespoon of more spaghetti sauce and a heaping amount of shredded mozzarella, and a bit more shredded parmesan. Return the baking sheet to the oven, but turn the oven setting to broil. Watch the meatballs closely and remove them once the cheese is bubbly and golden brown.

The meatballs slide off the foil easily.

You could garnish with more chopped fresh parsley if you would like to add color! Either eat the meatballs by themselves or add them on top of a bowl of pasta and more spaghetti sauce. The Chicken Parmesan Meatballs could also be served inside a toasted, halved baguette to make it into a sandwich. (We’re really trying to eat low-carb meals so we nixed that idea, but boy would it be scrumptious! While these meatballs have bread crumbs, we’re not serving ours on pasta or as a sandwich thus cutting significant carb intake.)

Add these meatballs to your spaghetti sauce for dinner pasta or eat them individually as a hearty small plate.

When the work week leaves you feeling drained and you can’t find the energy to make dinner, Chicken Parmesan Meatballs is a grab and heat-up dinner option that goes well over al dente pasta or inside a crusty bread baguette!

14 meatballs

Chicken Parmesan Meatballs

Melted cheese and tangy sauce make these Chicken Parmesan Meatballs a scrumptious dinner option.

15 minPrep Time

17 minCook Time

32 minTotal Time

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Ingredients

  • 1 lb. ground chicken
  • 1/2 c. Italian bread crumbs
  • 2 T. chopped onion
  • 2 T. chopped fresh parsley
  • 1/2 c. shredded parmasen
  • heavy pinch of kosher salt
  • heave pinch of ground pepper
  • 1 clove of garlic chopped
  • 1 T. Italian seasoning
  • 1 egg whisked
  • Jarred spaghetti sauce
  • 1 c. shredded mozzarella

Instructions

  1. Preheat the oven to 400 degress.
  2. Line a baking sheet with foil and spray the foil with cooking spray.
  3. Mix all of the ingredients, expect the spaghetti sauce and mozzarella, in a large bowl by hand until well incorporated.
  4. Form medium sized meatballs by hand and place on the foil lined baking sheet.
  5. Top each meatball with about a teaspoon of spaghetti sauce and lightly sprinkle parmesan on top.
  6. Bake the meatballs for 15 minutes.
  7. Remove the meatballs from the oven, top with more sauce and add a heaping amount of mozzarella on top of each one. Set the over to broil.
  8. Broil the meatballs on the top shelf for 1-2 minutes until the cheese is bubbly, golden brown.
  9. Serve the meatballs warm or add to pasta with more sauce.
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Nutrition

Calories

2489 cal

Fat

71 g

Carbs

177 g

Protein

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

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

Tangy Cream Cheese Dill Pickle Spread

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Cleopatra thought eating pickles was what kept her beautiful. I’m going to eat more pickles.

Last summer I posted a video on ODL Instagram of our pickling experience after buying bags of cucumbers from a local farmer. They stored jars in our cool basement didn’t last long. We were going through two jars at a time.

My obsession with pickles didn’t wain. It’s winter and I’m still eating the briny fruit. Wait! Did I just refer to them as a fruit? Yes! Pickles are technically a fruit of the vine like tomatoes, but are known as a vegetables according to the U.S. Supreme Court. (Why they are responsible for solving this mystery is well, a mystery. I thought they had important court cases to review?)

My Tangy Dill Pickle Cream Cheese Spread recipe can be made in less than 10 minutes and goes equally well on a toasted bagel in the morning or on a water crisp cracker thin when guests come over. You could even spread it on sandwich bread instead of mayonnaise and stack it will sliced corned beef or roasted chicken. The dill-flavored possibilities are endless! Your spread will be ready in 10 minutes. Now, that’s easy!

While this spread is ready to serve in 10 minutes, allowing it to sit in the refrigerator for an hour allows the flavors to meld.

8 oz

Tangy Cream Cheese Dill Pickle Spread

Pickle lovers unite! This easy to prepare dill flavored spread is ready in 10 minutes.

5 minPrep Time

5 minCook Time

10 minTotal Time

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Ingredients

  • 1 package 8 oz. softened cream cheese
  • 1/2 c. finely chopped jarred dill pickles
  • 1/2 T. worcestershire
  • 1 T. chopped fresh dill
  • 1. T. pickle juice (optional)
  • salt and pepper to taste (optional)

Instructions

  1. Allow cream cheese to soften to room temperature and then add to a medium bowl.
  2. Add the remaining ingredients.
  3. MIx thoroughly.
  4. Refrigerate in a covered dish at least an hour.
  5. Garnish with a sprig of dill before serving.

Notes

You can add more worcestershire for flavor but it will make your spread a brown color.

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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.

crab-cake-bites-with-tangy-dill-dipping-sauce6

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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