Smoked Salmon Avocado Flatbread

Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love.
Smoked Salmon Avocado Flatbread - Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love. - via RDelicious Kitchen @RD_KitchenBy posting this recipe I am entering a recipe contest sponsored by the Seafood Nutrition Partnership and am eligible to win prizes associated with the contest. I was not compensated for my time.

I was excited to enter this recipe contest sponsored by the Seafood Nutrition Partnership because I feel like seafood does not get enough love in the appetizer department. Also, I selfishly can’t wait to see what everyone else came up with for this contest to get even more seafood inspired recipe ideas.
Smoked Salmon Avocado Flatbread - Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love. - via RDelicious Kitchen @RD_Kitchen
Yes, you may see the usual shrimp cocktail, or crab dip included in an appetizer spread. There are so many other seafood options to consider.

Why add more seafood into your weekly routine? 

Eating seafood twice a week reduces the risk of death from any health-related cause. Studies show it may reduce your risk of heart disease, plus it gives you more energy throughout the day. (Source)

My feeling is the general population knows they should eat more seafood, but not sure how to prepare it. From delicate, mild flounder to rich, flavorful salmon, or sweet and savory shrimp, seafood can please any palate. Seafood fits with all of your favorite flavors – it can be incorporated into a spicy Latin dish, flavorful Creole recipe, light, and refreshing salad, or a rich Italian pasta bowl.
Smoked Salmon Avocado Flatbread - Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love. - via RDelicious Kitchen @RD_Kitchen
I’ve loved smoked salmon ever since I was introduced to it when I worked at a local bagel shop in high school. It has a silky, buttery, texture balanced with a not so fishy, smokiness flavor. All seafood, including smoked salmon, is one of the leanest sources of protein and a superfood packed with nutrients such as omega-3s, which is essential for your good heart health.
Smoked Salmon Avocado Flatbread - Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love. - via RDelicious Kitchen @RD_Kitchen

 The Great Debate: Farm-Raised or Wild Caught:

I get this question often and I never tell anyone one way or another, but rather to help them educate themselves.  The Seafood Nutrition Partnership collaborates with FishWatch.gov who provides easy-to-understand facts about the science and management behind U.S. seafood and tips on how to make educated seafood choices. Helping everyone—from chefs to consumers—understand sustainable seafood.

Also, check out Monterey Bay Aquarium’s Seafood Watch. They make recommendations, in your area, showing you which seafood items are “Best Choices” or “Good Alternatives,” and which ones you should “Avoid.” This list is constantly being updated as things are changing.

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smoked salmon flatbread on a slate

Smoked Salmon Avocado Flatbread

  • Author: Chef Julie Harrington, RD
  • Yield: 8 appetizer pieces 1x
  • Category: appetizer

Description

Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads


Scale

Ingredients

  • 2 tablespoons goat cheese
  • 2 tablespoons cream cheese
  • 1 tablespoon fresh dill, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 teaspoons olive oil, divided
  • 2 whole grain naan
  • 1/2 small red onion, thinly sliced
  • 1 cup arugula
  • 6 oz. smoked salmon
  • 1/2 of an avocado, sliced thinly
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F. Line a baking cheese with parchment paper or cooking spray.
  2. In a small bowl, combine the goat cheese, cream cheese, dill, garlic, and 1 teaspoon olive oil. Mix well.
  3. Spread evenly over both pieces of naan bread. Top with onion slices.
  4. Bake naan in the oven for 8-10 minutes until the edges and bottom of the naan are crisp.
  5. Remove naan from the oven. Let slightly cool.
  6. In a small bowl, toss arugula with remaining 1/2 teaspoon of olive oil. Season with salt and pepper.
  7. Top naan with arugula, salmon, and avocado. Cut each naan into 4 appetizer size slices. Serve.

Keywords: smoked salmon, flatbread, appetizer

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com

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Smoked Salmon Avocado Flatbread - Looking to switch up the same old appetizer recipes you serve at parties or gatherings? Kick off your next party with Smoked Salmon Avocado Flatbreads your guests will love. - via RDelicious Kitchen @RD_Kitchen
Learn more about the Seafood Nutrition Partnership:
Website: http://www.seafoodnutrition.org/
Facebook: https://www.facebook.com/seafoodnutrition
Instagram: https://www.instagram.com/seafoodnutritionpartnership
Pinterest: https://www.pinterest.com/seafood4health/
Twitter: https://twitter.com/Seafood4Health

Slow Cooker Thai Meatballs

Looking for a new appetizer idea? Set it and forget it! These Slow Cooker Thai Meatballs are the perfect balance of sweet and spicy that everyone will keep coming back for.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.
This past weekend, my family did our second annual fantasy football draft. I am feeling pretty good about my picks. There is a trophy on the line and I want bragging rights this year.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
With football season about to start, it’s got me thinking of new recipes for Sunday football game gatherings. Let’s be honest, if my team isn’t playing, I’m mainly just there for the food.

Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen

Why SPLENDA® Naturals Sugar & Stevia Blend?

These Slow Cooker Thai Meatballs have the perfect balance of sweet and spicy, sweetened with SPLENDA® Naturals Sugar & Stevia Blend and adds a kick of spice with Thai chili sauce. SPLENDA® Naturals Sugar & Stevia Blend is made from only 2 non-GMO ingredients: stevia & cane sugar. With 50% Fewer calories than sugar, a 1⁄2 teaspoon of SPLENDA® Naturals Sugar & Stevia Blend gives you the same amount of sweetness as a full teaspoon of traditional sugar. Bonus – it has no bitter aftertaste that you sometimes get with other artificial or alternative sweeteners.
Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
If serving as an appetizer, keep them on warm in the crockpot and serve with small skewers or toothpicks to or serve over quinoa or cauliflower rice to make a main dish.

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thai meatballs made in the slow cooker

Slow Cooker Thai Meatballs

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 16-20 1x
  • Category: Appetizer
  • Method: Slow Cooker
  • Cuisine: Thai

Description

Set it and forget it! These Slow Cooker Thai Meatballs are the perfect balance of sweet and spicy that everyone will keep coming back for.


Scale

Ingredients

  • 3 stalks lemongrass, roughly chopped
  • 2 shallots, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2-inch knob of ginger, peeled and roughly chopped
  • 3 tablespoons hoisin sauce
  • 2/3 cup Thai chili sauce
  • ¼ cup SPLENDA® Naturals Sugar & Stevia Blend
  • 2/3 cup low sodium soy sauce
  • ½ cup rice vinegar
  • 1 cup water
  • 2 lbs. ground chicken breast
  • 1 cup whole wheat panko bread crumbs
  • 1 egg
  • ½ cup chives, divided
  • ¼ cup cilantro, chopped
  • salt and pepper, to taste
  • ½ cup unsalted peanuts, chopped
  • (optional) fresh lime wedges, to garnish

Instructions

  1. In a food processor, combine lemongrass, shallots, garlic, ginger, and hoisin sauce. Process the mixture until it forms a paste.
  2. In a small sauté pan add half the paste, reserving the remaining half for the meatballs. Cook stirring until fragrant. Remove from the pan and add to a slow cooker.
  3. Stir in the chili sauce, SPLENDA® Naturals Sugar & Stevia Blend, soy sauce, rice vinegar, and water with the paste in the slow cooker. Cover and cook on high for 3 hours, or until reduced by half.
  4. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a large bowl combine the remaining paste, ground chicken, panko, egg, ¼ cup of the chives, and cilantro. Season with salt and pepper. Mix meatball mixture until well combined. If the mixture is too wet, add more panko.
  5. Roll meatballs into golf ball size meatballs; line on the baking sheet. Bake for 20 minutes, until beginning to brown.
  6. Add meatballs to the slow cooker for the last 30 minutes of cooking, stirring to coat.
  7. In a small bowl, combine remaining chives and peanuts. Slice limes.
  8. Once the timer is up, sprinkle meatballs with the peanuts and chives. Serve meatballs with lime wedges.

Keywords: slow cooker, appetizer, meatballs, crockpot

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com

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Slow Cooker Thai Meatballs via RDelicious Kitchen @RD_Kitchen
Need more inspiration? You can see lots of other lower sugar recipes at the link below. Thank you to #TheRecipeReDux for hosting another great recipe contest!

Cheesy Spinach Hummus Dip

May 13th is National Hummus Day! Celebrate with this Cheesy Spinach Hummus Dip.Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Disclosure: I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
While it is perfectly acceptable to simply open a container of Sabra hummus and dive right in, to celebrate National Hummus Day, did you know hummus is very versatile in the kitchen?

Hummus = Happiness

Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
I’ve recently been loving adding hummus to dressing and marinades. It adds great flavor and helps thicken it to create a creamy dressing. I recently made a lemon hummus tahini dressing for a grilled caesar salad recipe. So good!
Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Hummus is also an interesting idea for a coating in place of your typical dredging mixture. Next time you bread chicken cutlets, skip the milk and egg mixture and roll in a thin layer of hummus, then coat in a crunchy topping.

Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Don’t stop there! Hummus is also great in dip recipes to replace saturated fats with a heart-healthy plant-based protein hummus. A traditional warm spinach dip has at least one or a mixture of these calorically dense ingredients: cream cheese, mayonnaise, or sour cream. This Cheesy Hummus Spinach dip is just as creamy with swapping in hummus instead.
Cheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
What is your favorite Sabra hummus flavor? My top three favorites are the classic, roasted red pepper, and olive tapenade. I recently saw a lemon twist flavor that I definitely need to try.

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Cheesy Spinach Hummus Dip in a baking dish with pita chips

Cheesy Spinach Hummus Dip

  • Author: Julie @ RDelicious Kitchen
  • Yield: 8 1x

Scale

Ingredients

  • 1 (12 oz.) container Sabra Classic Hummus
  • 2 cloves garlic, minced
  • 2 cups spinach, chopped
  • 3/4 cups white cheddar cheese, shredded
  • 2 teaspoons Italian seasonings
  • 1/4 cup green onions, chopped + additional for garnish
  • 1/4 cup parmesan cheese

Instructions

  1. Preheat oven to 375˚F.
  2. Combine Sabra Classis Hummus, garlic, spinach, cheddar cheese, Italian seasonings, and scallions. Spread into small casserole dish. Sprinkle parmesan cheese over the top.
  3. Bake for 20 minutes or until heated through and cheese on top is melted.
  4. Top with additional green onions and serve with pita crackers or vegetables.

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Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a pic, I’d love to see! RDelicious Kitchen @RD_KitchenCheesy Spinach Hummus Dip via RDelicious Kitchen @rd_kitchen
Click the image below to check out more Sabra recipes!

Wild Blueberry & Rosemary Stuffed Baked Brie

A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love.
Wild Blueberry & Rosemary Stuffed Baked Brie via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Welp, it’s official. The holiday season is here! If you didn’t know, I work as a Supermarket RD and the grocery store is on top of the holiday season craze. The second Halloween was over, those shelves cleared out to the clearance rack and the Thanksgiving/Christmas decorations and food items are filling the shelves to the brim.
Being a food blogger, I am ahead of the game too, testing recipes for the holiday season already. The holiday season is my favorite time of year! It’s all about family, friends, and FOOD!
Wild Blueberry & Rosemary Stuffed Baked Brie via RDelicious Kitchen @RD_KitchenI know that nutrition is not everyone’s top concern during the holidays. While it’s okay to indulge a little on holidays, I still always want to add a nutrition punch to my flavorful recipe creations.
Did you know? Wild blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens, giving Wild Blueberries their complex and delicious flavor with a mix of tart and sweet.
Make sure to stop over to the frozen section of the grocery store tour, because that is where you’ll find Wild Blueberries. Wild Blueberries are different from cultivated blueberries. For one, they are smaller than your regular blueberry and you can’t find them in the produce aisle. The Wild Blueberry crop (99% of it) is frozen. The little berries are individually quick frozen (IQF) at harvest locking in their nutrition and taste.

Since the Wild Blueberries are frozen when warmed it does create more moisture. Too much moisture will create a soggy pastry crust. A simple (and healthy hack) is to add chia seeds to help thicken the Wild Blueberry mixture.
Wild Blueberry & Rosemary Stuffed Baked Brie via RDelicious Kitchen @RD_KitchenYes, I know you’ll be excited to share these new Wild Blueberry facts at your holiday party. I’m sure you’ll have plenty of time because everyone will be huddled around this appetizer dish digging in for more.

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Wild Blueberry & Rosemary Stuffed Baked Brie on a white plate with rosemary

Wild Blueberry & Rosemary Stuffed Baked Brie

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Appetizer

Description

A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love.


Scale

Ingredients

  • 1 cup frozen wild blueberries
  • 3 tablespoons honey, divided
  • 1 tablespoon rosemary, chopped
  • 1 lemon, juiced and zested
  • 1 tablespoon chia seeds
  • 12-ounce wheel of brie
  • 1 sheet puff pastry defrosted
  • 1 egg, whisked
  • 1/4 cup sliced almonds

Instructions

  1. In a small pot over low-medium heat, combine wild blueberries, honey, rosemary, lemon juice, lemon zest and chia seeds. Let simmer for about 10 minutes until mixture thickens. Let cool completely.
  2. Preheat oven to 400 degrees F.
  3. Roll the puff pastry into 12×12 inch square. Slice brie horizontally. Place of the brie, rind side down in the middle of the puff pastry. Add blueberry mixture evenly over brie. Place the other half of brie gently on top the blueberry mixture to cover.
  4. Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it as the glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
  5. Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with remaining honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes. Remove from the oven. Top with the remaining wild blueberry mixture and garnish with rosemary. Serve warm.

Keywords: #bakedbrie #brie #rosemary #wildblueberries #blueberries #appetizer #holiday #holidayappetizer

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of julieharringtonrd.com

Love Wild Blueberries? Learn more and follow:
Site: www.wildblueberries.com
Facebook: www.facebook.com/wildblueberries
Twitter: @wildblueberries
Instagram: www.instagram.com/wildblueberries
Pinterest: www.pinterest.com/wildbberries

Wild Blueberry & Rosemary Stuffed Baked Brie via Chef Julie Harrington @ChefJulie_RD #bakedbrie #brie #appetizer #holiday #holidayappetizer #wildblueberries #blueberries #rosemary

 

Guacamole Shrimp Wonton Cups

Guacamole Shrimp Wonton Cups are a crowd-pleasing appetizer to share at your next gathering. Layered with guacamole, mango salsa, and shrimp, these flavors are the perfect little bite for entertaining! 

Guacamole Shrimp Wonton Cups

We eat with our eyes first. This appetizer definitely catches your eye and the secret is – they are so easy to make!

Some recipes are more of an assemble kind of recipe vs. cooking everything from scratch and guess what.. that’s okay! It makes prep time much shorter saving you time in the kitchen. For this recipe, I used prepared guacamole and mango salsa. Feel free to create your version from scratch.

hand holding shrimp wonton cup appetizer

How to make wonton cups

Tip: Wonton wrappers are often found in the produce section of the grocery store.

  • Preheat oven to 350 F. Lightly coat a 24-cup mini muffin tin with nonstick spray.
  • Press wonton wrappers into each of the muffin tins, to create a cup shape.
  • Place into oven and bake for 10-12 minutes, or until golden brown.

Bonus: For extra flavor, brush the wontons with olive oil and sprinkle additional seasonings to the wonton wrappers before baking.

Skip this step: Don’t feel like making the wonton cups? Stack the layers of guacamole, mango salsa, and shrimp in a “scoop” chip.

Guacamole Shrimp Wonton Cups on a dark board

Nutrition Benefits of Ingredients

How do these Guacamole Shrimp Wonton Cups stack up nutritionally?

  • Homemade wonton cups: less sodium that pre-made chips
  • Guacamole: the base of guacamole is avocado – one-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins and minerals, making it a great nutrient-dense food choice
  • Mango-salsa: mangos are an excellent source of vitamin C, 50% DV, which plays an important role in immune function and skin health
  • Shrimp: provides a high amount of protein and healthy fats, in addition to a variety of vitamins and minerals
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Guacamole Shrimp Wonton Cups

Guacamole Shrimp Wonton Cups

  • Author: Chef Julie Harrington, RD
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 24 1x

Scale

Ingredients

  • 24 wonton wrappers
  • 24 medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper
  • 1 cup guacamole
  • 1 cup mango salsa

Instructions

  1. Preheat oven to 350 F. Lightly coat a 24-cup mini muffin tin with nonstick spray.
  2. Press wonton wrappers into each of the muffin tins, to create a cup shape.
  3. Place into oven and bake for 10-12 minutes, or until golden brown.
  4. In a medium bowl, combine shrimp, olive oil, garlic powder, paprika, onion powder, cayenne pepper, oregano, and black pepper.
  5. Coat a large pan with cooking spray and place over medium-high heat. Add shrimp, cook, flipping once, until pink and opaque, about 2 minutes on each side. (or place on skewers and grill)
  6. Fill each wonton with 1 tablespoon guacamole, 1 tablespoon mango salsa, then 1 shrimp.
  7. Serve immediately.

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Cheddar, Apple, & Arugula Flatbread

Revamp pizza night into flatbread night, with this Cheddar, Apple, & Arugula Flatbread. 

What makes this flatbread really stand out? Let’s just look at these toppings.
Cheddar, Apple, & Arugula Flatbread

Toppings:
Cabot White Oak Cheddar // Granny Smith Apple // Walnuts // Arugula // Red Onion

Cheddar, Apple, & Arugula Flatbread
I must say, I love all the Legacy Cabot flavors, but since the beginning White Oak Cheddar has been my favorite. It has an oaky and buttery silky flavor to it that pairs well with the rest of the flatbread toppings.

Cheddar, Apple, & Arugula Flatbread
Lucky for me, I have a panel of professional taste testers for all of my recipes. My boyfriend, Adrain, REALLY liked this recipe. And when I say he REALLY liked it, means that a full flatbread was gone in one sitting. My friend Steph has become quite the Cabot cheese enthusiast, like myself. When I sent her a picture of the recipe, this happened …
text
Lucky for Steph, we live right down the street from each other. Flatbread delivery! Now if only places delivered this kind of food ..
Cheddar, Apple, & Arugula Flatbread
By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time. 

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Cheddar, Apple, & Arugula Flatbread on parchment paper

Cheddar, Apple, & Arugula Flatbread

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4-6 1x

Scale

Ingredients


Instructions

  1. Pre-heat oven to 400° F. Prepare baking sheet with parchment paper.
  2. Divide dough into 2 even portions. Roll each portion on a floured surface to 1/4-inch thickness. Make oblong shapes, not exceeding the length of your baking sheet. Place the 2 flatbreads next to each other on the baking sheet. Let stand at room temperature for 10 – 15 minutes to rest.
  3. Bake in pre-heated oven for 5 minutes. If you have any large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden brown.
  4. While the flatbread is baking, add the butter and onions to a small saute pan over low-medium heat. Let the onions cook until softened and beginning to caramelize.
  5. Remove flatbreads to add toppings. Add the onions on an even layer on both flatbreads. Then add the apple slices. Top with a layer of cheese and sprinkle with walnuts.
  6. Return the flatbread to the oven for an additional 7-10 minutes until cheese has fully melted and walnuts have toasted.
  7. Allow to slightly cool, then top with arugula. Cut into triangles to serve.

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Salmon, Avocado, Cucumber Roll Ups

It’s going to avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Avocados RD .jpg

As I was creating my first avocado recipe for the recipe contest, I thought of variation that sneaks in some vegetables. As a (soon to be) RD, I am always looking for ways to sneak in more vegetables into my recipes.

roll up RD1.jpg

 

Salmon, Avocado, Cucumber Roll Ups
Makes 24 roll ups

(serving size: 2 roll ups)

Ingredients:
2 cucumbers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced
toothpicks
Directions:
1. Using a mandolin, thinly slice the cucumbers lengthwise.
2. At one end of the cucumber, put a dollop of cream cheese, avocado, and smoked salmon.
3. Gently roll up the cucumber with the filling and secure with a toothpick.

roll up RD2.jpg

roll up RD3.jpg

Screen shot 2013-08-12 at 2.39.52 PM.png
(nutrition facts based on using myfitnesspal)
  

Enjoy!

Question: If you were at a party and both the smoked salmon avocado tartlets and the salmon, avocado, cucumber roll ups were being served, which would you go to first?

Check out all the other Recipe Reduxers recipe contest submissions on the link below.



Smoked Salmon Avocado Tartlets

It’s time for my first Recipe Redux Recipe Challenge!! The California Avocado Commission is the sponsor this month.
This month, the Recipe Redux is challenging members to create the perfect summer get-together dish using California Avocados. This delicious green fruit is in peak season from March through September, so it is an ideal fresh seasonal ingredient to add to the dish you are bringing to your next backyard barbecue, pool party or upcoming Labor Day picnic.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

Avocados RD .jpg

I have a few avocado recipes up my sleeve to submit for the recipe contest. I decided to start with an appetizer.

 

mini tart RD2.jpg

Smoked Salmon Avocado Tartlets
Makes 24 tartlets
(serving size: 2 tartlets)

 

Ingredients:
24 wonton wrappers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced

Directions:
1. Preheat the oven to 350 F. In a mini muffin tin, push the wonton wrappers into the tins to form little cups. Bake for 10 minutes, until golden brown.

mini tarts RD5.jpg

2. Put the cream cheese in a ziplock bag. Cut one corner off of the ziplock bag, and squeeze about a 2 teaspoon size dollop into the wonton cups after they have cooled.
3. Fill the cups with pieces of the smoked salmon and avocado.

mini tarts RD4.jpg

mini tarts RD1.jpg

Screen shot 2013-08-11 at 5.07.42 PM.png
(nutrition facts based on using myfitnesspal)

 

Enjoy!

Click on the link below to check out the other recipe submissions for the contest.



Herb Veggie Dip

I recently got a new job as a personal chef for a family. This family has 2 young children. The parents want me to try and sneak in healthy foods, and encourage eating fruits and vegetables.. that’s my specialty! The kids have no problem eating their vegetables but are used to dipping it in full fat ranch. I wanted to make them a healthier, but just as tasty dip they can enjoy thier veggies with. I’m also definitely going to be using this recipe for Sunday football days when the season starts for a healthy snack.
Screen shot 2013-06-05 at 4.38.53 PM

Herb Veggie Dip

Makes 8 servings

Ingredients:
12 ounces plain greek yogurt (2 small containers)
4 ounces light cream cheese, softened
5 scallions, chopped
¼ cup fresh parsley, chopped
1 tbsp fresh dill, chopped
½ tsp salt
¼ tsp garlic powder
fresh ground pepper, to taste
Directions:
In a medium bowl, mix the greek yogurt and cream cheese until well combined. Add in the scallions, parsley, dill, salt, garlic powder and pepper. Mix until combined. Serve with veggies or pretzels.
Screen shot 2013-06-05 at 4.38.30 PM
Screen shot 2013-06-08 at 10.08.00 PM
Enjoy!