Tag Archives: appetizer

Life of Party! 5-min Blue Cheese and Orange Gingersnap Appetizer

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Blue Cheese & Orange Gingersnap BitesInvited to a holiday party, you dutifully ask “can I bring anything,” fully assuming the host will not want you to risk ruining her celebratory spread of nibbles and noshes. But this time (gasp) you to “it would be so lovely for you to bring an appetizer or dessert . . . if it isn’t too much trouble.” 

sweet treat personalityYou’re thinking –

“It really IS too much trouble, why’d I have to open my big mouth.”

 

 

 

As I see it, you have several options to this potluck-ish predicament. First, you could skip the party and save yourself the trouble. Second, you could show up empty-handed and blame it on the dog or dropping your dish on the way to the car. Third, you could attempt a fancy recipe seen in a gourmet cookbook and spend precious free-time hours in the kitchen with no guarantees of the results. Fourth, you could grab anything left on the store shelf like a bag of chips and onion dip and end up looking like an uninspired slacker. Or, fifth, and the obvious winning choice – make this proven to be insanely delicious app in a snap  — Gingersnap Blue Cheese & Orange Bites.

Gingersnap Blue Cheese Orange Bites

So many things to love about Gingersnap Blue Cheese & Orange Bites – the taste is insane with “pows” of sweet, spicy, pungent, salty and zesty citrus tastes with every bite. You also get pretty much every texture in the textbook too – crunchy, smooth, juicy and chewy. But, drum roll, one of the most amazing things about this appetizer recipe with a complex flavor profile yet simple presentation is that it can be made in 5 minutes or less. You don’t need a culinary school certificate to make this easy and elegant appetizer recipe — in fact, you don’t even need to know how to cook!

I originally made this hors d’oeuvre recipe for Litehouse Food as a way to feature their deliciously rich and creamy Artisan Reserve Center Cut Blue Cheese.

Life of the party! 5-min Blue Cheese and Orange Gingersnap Bites with personality! <img class=”media-image” src=”https://pbs.twimg.com/media/CWgsddYUYAAexyf.jpg:large” data-height=”550″ data-width=”696″ style=”margin-top: 0px;…

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cooking light appetizer gallerLooking for more quick, easy and healthy nibbles for your party? Check out Cooking Light’s gallery of Top Rated Party Appetizers!

What is your favorite 5 minute appetizer? Please share in the comments below – XOXO, Jennifer

 

Gingersnap Blue Cheese Orange Bites
Print
Blue Cheese and Orange Gingersnap Bites
Prep Time
5 mins
Total Time
5 mins
 
Razzle dazzle holiday guests with this 5 minute appetizer that mixes and mingles orange segments, blue cheese, honey and crunchy ginger cookies into a festive flavor experience worth celebrating any time of the year.
Cuisine: American, Italian
Servings: 36 appetizers
Ingredients
  • 36 2" diameter gingersnap cookies
  • 5 ounces center cut blue cheese, coarsely crumbled or cut into 36 chunks
  • 5 mandarin oranges, peeled and segmented
  • 3 tablespoons honey
  • 1 tablespoon chopped fresh mint or "Instantly Fresh" Mint from Litehouse Foods
Instructions
  1. Lay gingersnaps out on serving platter. Top each with an orange slice and chunk of blue cheese. Drizzle with honey and sprinkle with mint.

Pomegranate, Blue Cheese and Quinoa Caviar – Easy & Elegant Holiday Appetizer

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Blue Cheese Pomegranate and Quinoa CaviarNow that Thanksgiving is over, it’s time to refocus on the remaining festival of eating that spans now through the New Year!  There is more noshing and nibbling packed into the next 30 days than perhaps in the whole calendar year! With invited (and quite possible uninvited guests) dropping by with holiday cheer and hungry appetites, I like to have a few simple yet show-stopping appetizer recipes at my fingertips so that no one is disappointed.

Pomegranate Blue Cheese Quinoa Caviar is an easy and elegant appetizer for your next party or celebration. Leftovers are delicious sprinkled on a salad.

Blue Cheese Pomegranate and Quinoa Caviar

My recipe for Blue Cheese, Pomegranate and Quinoa “Caviar” is an easy yet elegant addition to any gathering, whether you need sophisticated snacks to headline a cocktail party or as a prelude to a full-scale dinner party. Or, perhaps as an “I’m not cooking tonight” mini meal to enjoy with a bottle of wine in your fuzzy slippers after everyone heads home!

jennifer fisher pomegranate fresh summitOne of the treasures of this holiday hors d’oeuvres recipe is pomegranates. Pomegranates on their own are a quite festive fruit, the little arils inside resemble ruby-red jewels and taste decidedly more precious. When paired with a pleasingly pungent blue cheese and the almost nutty texture and taste of quinoa, you get a taste experience that I can describe no other way than Manheim steamroller for your Mouth – a modern orchestra of fa-la-la flavor!

Blue Cheese Pomegranate and Quinoa CaviarWhile this holiday appetizer looks like it spent all day getting ready for a food glamour shot, it’s actually embarrassingly easy to make. All the ingredients are just tossed together in a bowl and then molded into a standard 6-ounce ramekin dish. If you’d like to do individual servings, mold with a mini melon baller or cookie dough scoop.

I’ve served this Christmas and New Year’s Eve party recipe on one of my favorite cracker; the nearly paper-thin wafers from 34º Crisps.  However, you can use the cracker of your choice or even serve a dollop atop an apple or pear slice.

Blue Cheese Pomegranate and Quinoa Caviar on Steak Salad

If you have leftovers, a big spoonful or two of Blue Cheese, Pomegranate and Quinoa “Caviar” is fantastic on a steak salad – especially with the Pomegranate Blueberry Vinaigrette. Enjoy!

 

Pomegranate, Blue Cheese, Quinoa “Caviar” + Cracker Topping Madness #HolidayFood

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Make a a quick and healthy appetizer platter with these 10 Easy and Elegant Ways to Top Crackers.PS – Need some other easy cracker-topping ideas? I’m your girl, I have a gazillion combinations of goodness. Here is just a sampling of my madness — 10 Easy and Elegant Ways to Top a Cracker.

So, what are your favorite things to put on a cracker? See if you can surprise me! Share in the comments below – XOXO, Jennifer

Blue Cheese Pomegranate and Quinoa Caviar
Print
Pomegranate, Blue Cheese and Quinoa Caviar
Prep Time
10 mins
Total Time
10 mins
 
Course: Appetizer, Salad
Cuisine: American
Servings: 12 appetizer servings
Ingredients
  • 2 ounces Artisan Reserve Blue Cheese (Crumbles or Center Cut) or blue cheese of choice
  • 1/3 cup pre-cooked red quinoa
  • 1/3 pomegranate arils (1 tablespoon reserved) pomegranate arils (1 tablespoon reserved)
  • 1 tsp balsamic vinegar
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped walnuts
Instructions
  1. Add blue cheese crumbles, cooked quinoa, pomegranate arils and vinegar into small bowl, stir gently to combine.
  2. Transfer to 6-ounce ramekin dish and use back of spoon to tightly pack down.
  3. Place serving plate on top of ramekin and quickly invert.
  4. Carefully lift up ramekin, leaving mixture in mold form.
  5. Sprinkle with chopped fresh thyme and walnuts along with reserved pomegranate arils.
  6. Serve with crackers, apple slices or on a salad.

Paleo Butternut Squash Crab Bisque + Start of Holiday Shopping

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Paleo Butternut Squash Crab BisqueI love me some soup in colder weather and finally it feels like autumn has arrived in Austin – so bring on the soups, bisques, broths, stews, chilies, cioppinos and other steaming hot heaven in a bowl. A soup that always catches my attention when I’m out running errands is the Butternut Squash Crab Soup from Whole Foods – I indulge in a to-go carton every once in a while but I’d be so much happier if it was more Paleo-friendly.  So, out with the dairy cream and in with the coconut milk, it’s an easy swap that keeps my recipe for Paleo Butternut Squash Crab Bisque a rich and creamy winner.

Paleo Butternut Squash Crab Bisque

Enjoy a nice, big bowl for dinner – or pour into a thermos for lunch at work or a warming treat in the football fan stands. If you can’t find or afford the crab, small salad-sized shrimp from the frozen aisle make a pretty darn good substitute.

 

Songa Designs Bella & Bling CuffAlso, with the holidays coming up, I want to share with you a fabulous gift idea for the women in your life — like a mom, sister, special aunt or best running friend. Even though it seems waaaay to early to start holiday shopping, it’s really not — the craziness of the season sneaks up so fast and I hate to be scrambling for last-minute gift ideas. So, how about a piece of gorgeous, artisan-made jewelry from Songa Designs?! I’m totally loving this Bella & Bling cuff bracelet, it’s a little tough and a lot pretty — and better yet, it’s made with natural fibers and reclaimed stones by women in Rwanda who built up this business to self-empower and create a better life. Be part of this circle of extraordinary women and check out the lookbook — if you’d like to order,use FITFORK15 at checkout for 15% off through Dec. 16th.

LOVE: Paleo Butternut Squash Crab Bisque & @SongaDesigns Cuff

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Soup or salad — or both? Have you started holiday shopping yet? Please share in the comments below – XOXO, Jennifer

 

Paleo Butternut Squash Crab Bisque
Print
Paleo Butternut Squash Crab Bisque
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Warm up with a mug full of this delicious crab bisque brimming with the natural sweetness of apple along with my favorite winter squash.
Course: Appetizer, Main Dish, Soup
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 tbsp coconut oil
  • 1 med sweet onion, chopped
  • 1 large Granny Smith apple, peeled & chopped
  • 2 tsp minced garlic
  • 1 16-oz package (16-oz) package frozen butternut squash cubes, thawed
  • 1 15 to 16 oz can full fat coconut milk
  • 1 cup seafood stock
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cayenne pepper
  • 12 oz lump crab meat
  • Garnish: minced Italian parsley
Instructions
  1. Add coconut oil to large stock pot and heat over medium heat.
  2. Saute onion and apple for 5 to 10 minutes, or until softened, stirring constantly.
  3. Add garlic and sauté until fragrant, about 1 to 2 minutes.
  4. Add butternut squash, seafood stock, coconut milk, and cinnamon; bring to a boil.
  5. Cover, reduce heat to low, and simmer for 45 minutes.
  6. Blend with immersion blender until smooth, and season with salt, black pepper and cayenne – adding more or less, to taste.
  7. Stir in lump crab meat and continue to simmer soup for approximately 5 minutes or warmed through.
  8. Garnish with chopped Italian parsley and additional sprinkle of cayenne.